For smaller splake, I like to cut off the head and gut the fish, then fill the gut cavity with butter, sage, lemon/lime juice, and other italian seasonings (oregano, basil, whatever to taste). Depending on the size and the number of fish, bake for about 20 minutes in aluminum foil, checking about half way through and more frequently near the end to make sure they are done, yet not overcooked. Bones and skin pull away easily on the plate, and I usually eat the skin of smaller splake. The foil keeps the juices and seasonings in, so the whole fish gets saturated with flavor.