I've been eating more and more baked panfish lately, especially crappies. I've been putting on a light sprinkle of lemmon pepper seasoning, and then a liberal amount of dried dill seasoning, it's not real strong so don't worry about putting on too much dill. A light sprinkle of onion powder is also good for a light flavor but don't overdo it. Some pans we put thin sliced Roma tomatoes atop the fish, some we don't. I prefer with tomatoes.
Good stuff, quick and easy, no messin with fryer, probably better for me too. Never will tastes as good as fried though, whether breaded in Shore Lunch or slathered in beer batter made with Labatt's.