My cherry tomatoes are going to start ripening next week, so I am looking forward to making this. Martha suggests using a ceramic baking dish to avoid interaction between aluminum pans and the tomatoes. From Martha Stewart Living.
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Units: US | Metric
- 2 yukon gold potatoes, scrubbed and thinly sliced
- 12 ounces cherry tomatoes, broken into smaller clusters if on the vine
- 1 garlic clove, smashed
- 1 tablespoon chopped fresh oregano
- 4 teaspoons olive oil, divided
- 1 teaspoon coarse salt, divided
- fresh ground black pepper
- 2 prepared whole trout, about 9 ounces each
- 6 thin lemon slices
- 1Preheat oven to 425 deg F. Toss together the potatoes, tomatoes, garlic, oregano, 1 tbl oil and 1/2 tsp salt. Season with salt.
- 2Layer the potatoes in a 9x13 pan, overlapping as necessary and top them with the tomatoes. Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.
- 3Rub fish with the remaining 1 tsp oil. Season with the remaining 1/2 tsp salt and tuck 3 slices lemon into each cavity. Move tomatoes towards the side of pan and arrange the trout on top of the potatoes.
- 4Roast until the fish is done, about 20 minutes. Serve immediately.
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Nutritional Facts for Whole Baked Trout With Cherry Tomatoes and Potatoes
Serving Size: 1 (171 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 119.1
- Calories from Fat 43
- Total Fat 4.7 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 588.8 mg
- Total Carbohydrate 18.4 g
- Dietary Fiber 2.6 g
- Sugars 3.1 g
- Protein 2.2 g
The following items or measurements are not included: