Whole Baked Trout with Cherry Tomatoes and Potatoes

Whole Baked Trout with Cherry Tomatoes and Potatoes
Photo: David Malosh
Prep Time:
15 mins
Total Time:
1 hrs

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.


  • 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)


  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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