Baked Lake Garda tench fillets

I was given a splendid Lake Garda tench weighing 2 kg: enormous! Initial panic: how on earth to cook it? I had Brussels sprouts, improvised and achieved a wonderful thick, tender fish with fragrant, tasty crumbs.
INGREDIENTS FOR 4
1 tench, 2 kg
1 garlic clove
Sage
Rosemary
Parsley
Oregano
Bay
100 g breadcrumbs
100 g grated Grana
Salt
Pepper
Cinnamon
Garda extra virgin olive oil
I gut and thoroughly wash tench, scrape skin and dry.I cut around the gills along the back with a very sharp knife.I slide the knife against the backbone towards the tail.I remove a fillet, turn fish and remove the second.I trim well. I remove small hook-shaped bones with tweezers; they are tricky. I wash herbs.I mix breadcrumbs and cheese in a bowl.I add herbs chopped with garlic, a teaspoon cinnamon, salt and pepper.I mix and oil fillets on the skin side.I press half the crumbs onto skin side.I put flesh-side up on a parchment-lined tray, with oil and butter knobs underneath, and cover with remaining crumbs.I arrange fillets, finish with oil and butter and bake at 170°C for 1 hour.I baste with cooking juices. I served with boiled Brussels sprouts sautéed in oil and butter with Parmigiano.