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Baked Trout with Romano Cheese

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 12 minutes

Servings: 4



  • 1/3 cup fresh lemon juice
  • 4 (8 oz) trout fillets
  • 1/2 cup chopped fresh parsley
  • 1/2 cup grated Romano cheese
  • 1 tablespoon garlic powder
  • 1 cup breadcrumbs
  • 1/4 cup olive oil


Preheat the oven to 425 °F.

Combine the breadcrumbs, 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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