Recipe courtesy of Paula Deen

Baked Bass with Romano Cheese

Name: Baked Bass with Romano Cheese
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings

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Ingredients

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

Directions

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.