Baked Ruby Trout Romano

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.