Food & Cooking Recipes Ingredients Seafood Recipes Whole Baked Trout with Cherry Tomatoes and Potatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: David Malosh Prep Time: 15 mins Total Time: 1 hrs Servings: 4 Cooking a fish whole helps to retain moisture and flavor. This family-friendly trout dinner is an easy one-pot meal—first cook the potatoes and tomatoes then bake the fish right on top. 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 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. Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven. 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. Rate it Print