Bluegills are fun and easy to catch, tasty and a very good source of protein. Each 3-ounce serving contributes 42 percent of your daily protein requirement and, if you cook the fish with healthy ingredients, very little fat. Just as with many other types of game fish, pan-frying is a common way to cook your daily catch, but it is not the only method. Baking is a way to ensure that bluegill fillets remain a tasty, low-fat source of protein.

Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with a thin coat of vegetable oil spray.

Combine the bread crumbs, Parmesan cheese, parsley, oregano, basil, paprika and pepper in a mixing bowl. Pour the skim milk in a separate bowl.

Rinse the bluegill fillets under cold running water. Pat them dry with paper towels.

Pick up each fillet with tongs. Dip the fillet first in the skim milk, then in the bread crumb mixture. Place the fillet on the baking sheet.

Place the baking sheet in the oven. Bake the bluegill fillets for about 20 minutes, or until the fish flakes easily when you run a fork over the tops.

Preheat your oven to 400 degrees Fahrenheit. Cover a baking sheet with a thin coating of vegetable oil spray.

Combine the bread crumbs, Parmesan cheese, parsley, oregano, basil, paprika and pepper in a mixing bowl. Stir in 2 tablespoons of olive oil.

Rinse the bluegill fillets under cold running water. Pat them dry with paper towels.

Arrange the bluegill fillets on the baking sheet with the skin side down. Brush the top of each fillet with low-fat Italian dressing, using a basting brush.

Spread about 1 tablespoon of the bread crumb mixture over the top of each fillet.

Bake the fillets for 6 to 8 minutes, or until the fish flakes easily when you run a fork over the tops.