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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:
1hr
Serves:
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ingredients

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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@duonyte
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@duonyte
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"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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  1. duonyte
    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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