Whole Baked Trout With Cherry Tomatoes and Potatoes

Cooking a fish whole, as opposed to fillets, is a quick and simple way to get dinner on the table. This recipe for baked trout is a whole meal since the cherry tomatoes and Yukon gold potatoes roast with the fish. Even better, everything bakes in the same dish, making this a one-pan meal. The fish's skin is crispy, the potatoes are tender, and the cherry tomatoes burst and caramelize. This recipe is all about timing. The potatoes and tomatoes are started first. They roast in the oven until almost tender—some smashed garlic and fresh oregano lend their flavors and aromas. The whole fish takes much less time than the vegetables. Season the insides and outsides of the trout with salt and a few slices of lemon—that's all they need before they roast atop the bed of vegetables. We recommend that picky eaters and adventurous minds alike try eating whole fish at least once. If cooking and eating a fish with the skin and head intact is new to you, use this recipe; it's a no-fuss, foolproof place to start.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and 1/2 teaspoon salt. Season with pepper.

Step 2

Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.

Step 3

Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.

Step 4

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.

Step 5

Arrange fish on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.

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