Baked Whole Crappie

These baked crappies are scored before baking, making it so simple to eat each little section of the fish. The tails are left on for presentation and the freshness of cilantro and garlic adds wonderful flavors without overpowering the fish.

Ingredients :

• 4 whole crappie fish, gutted and cleaned, tails still on
• 1 bunch fresh cilantro
• 1/4 cup extra virgin olive oil
• 2 tablespoons lime juice
• 3 cloves garlic
• 2 teaspoons salt
• 1 teaspoon paprika
• 8 thin lemon slices

Directions :

1. Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
2. Pat fish dry; score the skin of fish in a diamond pattern with a very sharp knife. Place fish on the prepared baking pan. Cover tails of fish with aluminum foil to avoid overbrowning.
3. Combine cilantro, olive oil, lime juice, garlic, salt, and paprika in a blender; pulse until mixture is a soft paste.
4. Spread cilantro-garlic paste on each fish, pressing the paste into the scored sections.  Place 2 lemon slices on each fish.
5. Bake, uncovered, in the preheated oven until fish flakes easily when tested with a fork, about 20 minutes.