Lemon Herb Whole Trout with Roasted Cherry Tomatoes and Yukon Gold Potatoes
This exquisite dish combines the delicate flavors of whole baked trout, infused with fresh lemon and aromatic herbs, served alongside vibrant cherry tomatoes and tender Yukon gold potatoes. The balance of juicy, roasted tomatoes and creamy potatoes makes for a hearty yet elegant meal that celebrates the season's fresh produce. Perfect for family dinners or a special occasion, this one-dish meal is not only visually stunning but also uncomplicated to prepare. Don’t forget to savor the delightful aroma as it fills your kitchen while this meal bakes to perfection.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Yukon gold potatoes
2 (scrubbed and thinly sliced)
cherry tomatoes
12 ounces (broken into smaller clusters if on the vine)
garlic clove
1 (smashed)
fresh oregano
1 tablespoon (chopped)
olive oil
4 teaspoons (divided)
coarse salt
1 teaspoon (divided)
black pepper
to taste (freshly ground)
prepared whole trout
2 (about 9 ounces each)
lemon slices
6 (thinly sliced)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large bowl, combine the sliced Yukon gold potatoes, cherry tomatoes, smashed garlic, chopped fresh oregano, 1 tablespoon of olive oil, and 1/2 teaspoon of coarse salt. Gently toss to coat the ingredients evenly and season with freshly ground black pepper to taste.
3
Arrange the seasoned potato slices in a single layer in a 9x13-inch ceramic baking dish, overlapping them as necessary. Spoon the cherry tomato mixture over the potatoes.
4
Place the dish in the preheated oven and roast for about 25 minutes, or until the potatoes are tender and the tomatoes are juicy and starting to burst. Remove from the oven and set aside.
5
While the vegetables are roasting, prepare the trout. Rinse the prepared whole trout under cold water and pat dry with paper towels. Rub the exterior and cavity of each fish with 1 teaspoon of olive oil and sprinkle with the remaining 1/2 teaspoon of coarse salt. Tuck 3 slices of lemon inside each cavity.
6
Once the vegetables are roasted, carefully move the tomatoes to the side of the baking dish and place the trout on top of the potatoes, ensuring they are nestled comfortably.
7
Return the dish to the oven and roast for an additional 20 minutes, or until the fish is cooked through and flakes easily with a fork.
8
Serve the baked trout alongside the roasted vegetables immediately, garnishing with additional lemon slices or fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is whole trout, specifically two fish weighing about 9 ounces each.
What kind of potatoes are recommended for this dish?
Yukon Gold potatoes are recommended because of their creamy texture and ability to roast well.
What temperature should the oven be set to?
The oven should be preheated and set to 425°F (220°C).
How long do the vegetables need to roast before adding the fish?
The potatoes and cherry tomatoes should roast for approximately 25 minutes before the trout is added to the dish.
How long does the trout take to bake?
The trout takes about 20 minutes to bake once it is placed on top of the roasted vegetables.
What herbs are used to season the vegetables?
The recipe calls for one tablespoon of chopped fresh oregano to season the potatoes and tomatoes.
How should the garlic be prepared?
The recipe specifies using one garlic clove that has been smashed.
What type of tomatoes are best for this recipe?
Cherry tomatoes are best, especially those that can be broken into smaller clusters if they are still on the vine.
How do I prepare the whole trout for baking?
Rinse the trout under cold water, pat it dry with paper towels, rub the exterior and cavity with olive oil and salt, and tuck lemon slices inside the cavity.
How many lemon slices go inside each trout?
Each trout cavity should be stuffed with 3 thin slices of lemon.
What is the total baking time for this recipe?
The total baking time is approximately 45 minutes (25 minutes for vegetables alone and 20 minutes with the fish).
How should the potatoes be sliced?
The Yukon Gold potatoes should be scrubbed and then thinly sliced.
How do I know when the fish is finished cooking?
The trout is done when the flesh is cooked through and flakes easily with a fork.
What size baking dish is recommended?
A 9x13-inch ceramic baking dish is recommended for this one-dish meal.
Do I need to peel the potatoes?
No, the recipe suggests scrubbing them and leaving the skin on while slicing.
How much olive oil is needed in total?
A total of 4 teaspoons of olive oil is used: 1 tablespoon (3 teaspoons) for the vegetables and 1 teaspoon for the fish.
Can I use regular salt instead of coarse salt?
While the recipe calls for coarse salt for texture, you can use regular salt, though you may want to adjust the amount slightly.
How many servings does this recipe provide?
Based on the two 9-ounce trout, this recipe generally serves 2 people.
Should the tomatoes be placed under the fish?
No, the recipe suggests moving the tomatoes to the side and placing the trout directly on top of the potato layer.
What should I do if the cherry tomatoes are on the vine?
You should break them into smaller clusters before tossing them with the other ingredients.
Is this recipe considered a one-dish meal?
Yes, it is designed to be prepared and baked entirely within a single ceramic baking dish.
What is the first step in the instructions?
The first step is to preheat your oven to 425°F (220°C).
How should I arrange the potatoes in the dish?
Arrange the seasoned potato slices in a single layer, overlapping them as necessary.
Can I add garnish to the final dish?
Yes, you can garnish the trout with additional lemon slices or fresh herbs before serving.
What kind of pepper is recommended?
Freshly ground black pepper is recommended for the best flavor.
How should the oregano be prepared?
The fresh oregano should be chopped before being added to the vegetable mixture.
Is the fish cooked with the head on or off?
The recipe calls for 'prepared whole trout,' which typically includes the head and tail, though it depends on your personal preference or how you purchased them.
What makes Yukon Gold potatoes a good choice?
Their creamy texture and thin skin make them ideal for roasting alongside delicate fish.
Does this recipe require any specific kitchen tools?
Beyond a standard oven, you will need a large bowl for mixing and a 9x13-inch ceramic baking dish.
Can this recipe be served immediately?
Yes, for the best quality, serve the baked trout and roasted vegetables immediately after removing them from the oven.