Cooking a fish whole helps to retain moisture and flavor. This trout dinner is an easy one-pot meal—first cook the potatoes and tomatoes then bake the fish right on top.

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Ingredients

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.

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  • 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.

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