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+--- Thread: Baked Steelhead Romano (/showthread.php?tid=174547)
Baked Steelhead Romano - tubeN2 - 12-18-2004
[li]3/4 CUP Vigo Italian Style Bread Crumbs or regular bread crumbs [li]2 tablespoons garlic powder [li]1/2 cup grated Romano Cheese [li]1/3 cup lemon juice (or more as needed) [li]4 tablespoons fresh chopped parsley [li]4 Steelhead Fillets (about 8 ounces each), rinsed, patted dry [li]Parchment paper [indent][font "Arial"][size 2]
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[/size][/font][/indent][/li]
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