Martha Stewart Whole Baked Trout With Cherry Tomatoes and Potatoes

Martha Stewart whole baked trout with cherry tomatoes and potatoes is a one-pan summer dinner that needs almost no hands-on time. Lay sliced Yukon Golds and garlic in the dish, roast, then set seasoned trout on top with lemon and fresh oregano.

The skin crisps while the potato slices and burst cherry tomatoes soften into a saucy bed underneath. Salt the trout inside and out, because the cavity needs seasoning just as much as the skin does.

Martha Stewart Whole Baked Trout With Cherry Tomatoes and Potatoes

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

225

kcal

Flaky trout with shatteringly crisp skin, set on golden Yukon Gold slices alongside cherry tomatoes that caramelize into sweet, garlicky pockets.

Ingredients

• 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)
  

Directions

• Preheat the oven and toss: Preheat oven to 425°F. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and 1/2 teaspoon salt. Season with pepper.
• Arrange in the baking dish: Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.
• Roast the vegetables: Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.
• Season and stuff the fish: 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.
• Roast the fish: Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Benriner Japanese mandoline, ThermoPro instant-read thermometer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What type of fish works best for baking whole?

Round fish like trout, arctic char, sea bass, and red snapper cook evenly when baked whole. The trout here weighs about 9 ounces each, so plan on roughly 1 pound of whole fish per person since only 35 to 45 percent is edible meat. If your fish counter carries larger trout, use one 1.5-pound fish and add 5 to 10 extra minutes of bake time.

How do I store leftover baked trout?

Keep the fish in as few pieces as possible and store it alongside the vegetables in an airtight container in the fridge for up to 1 day. Delicate fish like trout dries out fast and does not freeze well. To reheat, place everything in a snug baking dish, cover with foil, and bake at 375°F for no more than 10 minutes.

Can I use trout fillets instead of whole fish?

Fillets work, but drop the bake time to 10 to 12 minutes since boneless pieces cook much faster. Place them skin-side down on the potatoes after the 25-minute vegetable roast. Whole fish stays juicier because the skin and bones trap moisture, so fillets will be slightly drier.

What can I substitute for Yukon Gold potatoes?

Red potatoes hold their shape the same way and work as a direct swap at the same thickness. Fingerlings are another strong option: halve them lengthwise so they lay flat. Avoid russets, which crumble during the long roast, and sweet potatoes, which need more time at 425°F and throw off the 25-minute window.

How do I know when whole trout is fully cooked?

Push a fork into the thickest part behind the head. The flesh should be opaque and flake away from the bone with no resistance. An instant-read thermometer should read 145°F at the thickest section. If the skin is not as crisp as you want, run the dish under the broiler for 1 to 2 minutes at the very end.