Roasted Rainbow Trout with Lemon, Potatoes and Cherry Tomatoes
One-pot meals are a great way to save time and stress. The happiness of taking them out of the oven, knowing you have nothing left to do... aaahhh. And obviously, the better the dish, the greater the pleasure. Grateful to Martha Stewart for this one :)
Ingredients (serves 2):
2 whole trout, scaled, gutted and cleaned
300g waxy potatoes
320g cherry tomatoes
1 tablespoon fresh oregano
1 clove garlic, smashed
1 tablespoon olive oil, plus 1 extra teaspoon
1 teaspoon course salt
Preheat the oven to 220 degrees Celsius.
1. Toss together the potatoes, tomatoes, garlic, oregano, olive oil, and half a teaspoon salt. Season with black pepper. Arrange in a 20x30cm baking dish - first layer the potatoes, overlapping them slightly if needed, then toss the tomatoes on top (you don’t see the layering on my picture because I cooked for one and made half the recipe. The baking dish was large enough not to have to layer).
2. Roast about 20 minutes until the potatoes and tomatoes are tender, then remove from the oven.
3. Rub the trout with the remaining teaspoon of olive oil. Season with the remaining half a teaspoon of salt, both on the inside and outside. Slice the lemon and fill each trout with 3 lemon slices.
4. Place the trouts on top of the potatoes, shifting the tomatoes to the side. Roast for another 20 minutes or so, until the fish is cooked through. (I always like to check on it a little before the time it’s done, just to make sure it’s doing ok. And if it turns out to be ready earlier, you take it out earlier - just like this. None of this stuff is rocket science :)).