Baked Ruby Trout Romano

Yield: 4 servings

Ingredients

3/4 cup Italian style bread crumbs or regular bread crumbs

2 tablespoons garlic powder

1/2 cup grated Romano cheese

1/3 cup lemon juice (or more as needed)

4 tablespoons fresh chopped parsley

4 Ruby Trout fillets (about 8 oz. each), rinsed, patted dry

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.

Please note that some ingredients and brands may not be available in every store.