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whole baked trout with cherry tomatoes and potatoes

0www.marthastewart.com

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Prep Time: 15 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

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2 Yukon Gold potatoes, scrubbed and thinly sliced12 ounces cherry tomatoes, broken into smaller clusters if on the vine1 clove garlic, smashed1 tablespoon chopped fresh oregano1 tablespoon plus 1 teaspoon olive oil1 teaspoon coarse saltFreshly ground pepper2 whole trout (about 9 ounces each), scaled, gutted, and cleaned 6 thin lemon slices (from 1 lemon)

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Instructions

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Step 1

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.

Step 2

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

Step 3

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.