Whole Baked Trout With Cherry Tomatoes and Potatoes

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

1. Preheat oven to 425 deg F. Toss together the potatoes, tomatoes, garlic, oregano, 1 tbl oil and 1/2 tsp salt. Season with salt.
2. Layer 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.
3. Rub 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.
4. Roast until the fish is done, about 20 minutes. Serve immediately.