Prunier's Market Recipes
https://www.pruniersmarket.com/Recipes/Detail/4569/
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
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|
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|
|
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.
Prunier's Market Recipes
https://www.pruniersmarket.com/Recipes/Detail/4569/