Here is a photo of the little guys after they have been stuffed with fresh oregano, thyme, sage, garlic and lemon and roasted at 425° for about 35 minutes. They were tender, delicious and were easy to fillet.
The moral of the story? Fish are much easier to fillet once they have been cooked. It is easier to get a nice piece with no bones (well, for me, the inexperienced at filleting, anyway). Plus, you get to pick out the cheek meat, which, even though tiny on these fish, was flavorful.
Overall, I give the fish a big YUM. Looking forward to catching my dinner again soon.