Whole Baked Trout with Cherry Tomatoes and Potatoes

  • Prep:
  • Total Time:
  • Servings: 4
Whole Baked Trout with Cherry Tomatoes and Potatoes

Photography: David Malosh

Source: Martha Stewart Living

Ingredients

  • 2 Yukon Gold potatoes, scrubbed and thinly sliced
  • 12 ounces cherry tomatoes, broken into smaller clusters if on the vine
  • 1 clove garlic, smashed
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 whole trout (about 9 ounces each), scaled, gutted, and cleaned 6 thin lemon slices (from 1 lemon)

Directions

  1. Preheat oven to 425 degrees. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and 1/2 teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.

  2. Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.

  3. Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining 1/2 teaspoon salt; stuff with lemon slices. Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.

Cook's Notes

You'll want to use a ceramic or glass dish for this recipe; it will conduct heat evenly and, unlike aluminum pans, will not react with the tomatoes' acidity.

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