Whole Baked Trout With Cherry Tomatoes and Potatoes
- Ready In:
- 1hr
- Ingredients:
- 9
- 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
- Preheat oven to 425 deg F. Toss together the potatoes, tomatoes, garlic, oregano, 1 tbl oil and 1/2 tsp salt. Season with salt.
- 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.
- 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.
- Roast until the fish is done, about 20 minutes. Serve immediately.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!