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.
Provided by duonyte
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 119.2, Fat 4.8, SaturatedFat 0.7, Sodium 588.9, Carbohydrate 18.4, Fiber 2.7, Sugar 3.1, Protein 2.2
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