Baked Lake Trout Romano

Ingredients

• 3/4 cup Vigo 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 Lake Trout Fillets (about 8 ounces each), rinsed, patted dry
• Parchment paper

Preheat the oven to 375 degrees. 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 and bake 10 to 12 minutes or until the center of the fish is opaque. Serve in the parchment pocket.

This recipe has been generously contributed by www.fishingworks.com.  

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