The word sunfish refers to a number of different small, North American freshwater fish. Varieties such as blue-spotted or black-banded sunfish, rock bass, crappie and bluegill may be called sunfish and come in a wide range of bright colors with metallic undertones. Sunfish are a light choice with a mellow flavor and white, flaky meat. Cook sunfish in the oven, on the grill or in a skillet on your stove top.
Mix 2 cups of all-purpose flour, 2 tsp. of salt and 1 tsp. of black pepper in a large bowl.
Coat sunfish fillets with the seasoned flour, shake off any excess and set them on a plate.
Heat 2 tbsp. of vegetable oil and 2 tbsp. of butter in a skillet over medium heat. Place the sunfish fillets in the pan and cook them for about three minutes on each side, until the meat is flaky and the outside is golden.
Tear off large squares of aluminum foil and lay them on your countertop.
Place one sunfish fillet into the center of each square. Squeeze half a lemon over each fillet and add fresh herbs such as dill or thyme if you desire.
Fold the foil in half, and then in from the ends. Create a tight seal at each opening by folding the foil over several times.
Bake the foil packets on a baking sheet in a 350-degree-Fahrenheit oven for 15 minutes, or until the fish is flaky.