Baked Lake Trout Romano

Baked Lake Trout Romano


  • 3/4 cup Vince & Joe’s Seasoned Italian Bread Crumbs
  • 2 tbsp Fresh Garlic, minced
  • 1/2 cup Romano Cheese, grated
  • 1/3 cup Fresh Lemon Juice
  • 4 tbsp Fresh Italian Parsley, chopped
  • 4 Lake Trout Fillets, rinsed and patted dry (about 8 oz each)


  1. Preheat the oven to 375 degrees.
  2. In a large bowl, combine the bread crumbs, garlic powder, Romano cheese, and enough lemon juice to make a paste.
  3. Place trout fillet on sprayed parchment paper.
  4. Spread the paste evenly on top of the fillet.
  5. Sprinkle with 1 tbsp of parsley.
  6. Fold the parchment to enclose the trout loosely.
  7. Repeat with the remaining fillets.
  8. Place on a baking sheet and bake 10 to 12 minutes or until the center of the fish is opaque and the top is golden brown.

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Cantina La Vis, 2007 Riesling - Trentino, Italy- $12.99 750mL “Northern Italian Riesling at its best! Offers plenty of light bodied citrus and green apple aromas. Stays soft and friendly, but finishes bone dry. A perfect match for delicate fish and poultry.”