Baked Bass
Baked Bass with Romano Cheese
1 cup bread crumbs
1 tablespoon garlic powder
1/2 cup grated Romano
1/2 cup chopped fresh parsley leaves
4 (8-ounce) trout fillets
1/3 cup fresh lemon juice
1/4 cup olive oil
Preheat the oven to 425 degrees F.
Combine the bread crumbs, garlic powder, cheese, and parsley in a medium non-reactive bowl. Rub each fillet with lemon juice, and then dredge each fillet in the crumb mixture to evenly coat. Place fillets on a baking pan lined with waxed or parchment paper. Drizzle olive oil over the fillets. Bake in the oven for 10 to 15 minutes or until fish fillets are cooked through.
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