Baked Lake Trout Romano
¾ cup bread crumbs
2 tbsp garlic powder
½ cup grated Romano Cheese
1/3 cup lemon juice (or more as needed)
4 tbsp 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
Note:
also good with some Balsamic vinegar to help make the paste.
Oven Baked Rainbow Trout/Steelhead
1 Cup Light Salad Oil
1 Cup Crushed Herb Seasoned
¼ Cup Lemon Juice
Stuffing Mix
½ cup Squeezed
Orange
Juice
½ Cup Grated Romano Cheese
3 Cloves Garlic(Peeled & Finely Chopped)
If the fish is a large steelhead, salmon or lake trout then unthaw. Cut fish into one pound steaks and soak in a mild brine solution (4 Tbs. Salt/gal. water) for two hours. For small trout, this is not necessary. Rinse fish.
Place fish in a shallow baking pan. Combine oil, lemon, orange juice and garlic in a shaker. Shake and mix well and pour over fish to cover. Let fish stand in mix for one hour and then turn fish fillets 1-2 times.
Combine stuffing mix, cheese in a shaker bag. Drain fish from sauce and roll thoroughly in bag. Place fish on a greased baking pan and spoon drizzle one tablespoon of sauce over each fillet.
Bake in a hot oven (450 degrees) for 20 to 25 minutes.
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