Baked Ruby Trout Romano

Yield:
4 servings

Ingredients:

  1. 3/4 cup Italian style bread crumbs or regular bread crumbs
  2. 2 tablespoons garlic powder
  3. 1/2 cup grated Romano cheese
  4. 1/3 cup lemon juice (or more as needed)
  5. 4 tablespoons fresh chopped parsley
  6. 4 Ruby Trout fillets (about 8 oz. each), rinsed, patted dry
  7. Parchment paper
Directions:

Preheat the oven to 375 F. In a large bowl, combine the bread crumbs, garlic powder, Romano cheese and enough lemon juice to form a paste.

Tear off a piece of parchment paper large enough for the trout to be enclosed loosely. Place a fillet on the parchment paper. Spread the paste evenly on top of the fillet. Sprinkle with 1 tablespoon of parsley.

Fold the parchment to enclose the trout loosely. Tuck ends underneath, creating a sealed pocket. Repeat with remaining fillets. Place on a baking sheet.

Bake 10 to 12 minutes or until the center of the fish is opaque. Serve in the parchment pocket.


TDS 3