Baked Whole Trout with Tomatoes and Potatoes
Source: 
Serves: 4
 
Ingredients
  • 350g 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 250g each), scaled, gutted, and cleaned
  • 6 thin lemon slices (from 1 lemon)
Instructions
  1. Preheat oven to 220C / 200C fan. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and ½ teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.
  2. Roast until tomatoes are juicy and potatoes are tender (about 25 minutes). Remove from oven.
  3. Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining ½ 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.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/easy-baked-whole-fish-recipes/