Baked Lake Trout Romano
- 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. Makes 4 servings
334 calories (27% from fat), 10 grams fat (3 grams saturated fat), 11 grams carbohydrate, 47 grams protein, 276 mg sodium, 125 mg cholesterol, 280 mg calcium, 1 gram fiber.