Trout is popular in fish dishes, even among those who might usually eschew fish. And yet many people avoid cooking fish because they’ve heard that cooking fish is difficult and best left to the experts. We disagree! Cooking fish doesn’t have to be difficult, and the results that even an average home cook can achieve can be pretty extraordinary. It all depends on the recipe, and today we want to share a fish recipe that is as simple as it is delicious. Baked Trout Saratoga takes this humble and common fish to new levels with flavorful tomatoes, fresh parsley, and of course, garlic.
4 lb. whole trout, cleaned
Salt and pepper, to taste
1 28 oz. can diced tomatoes
2 tablespoons olive oil, plus more for pan
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 c. white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
- Preheat your oven to 400F, and prep a 9×13″ baking dish with olive oil.
- Season trout to taste on both sides with salt and pepper, then transfer the fish to your baking dish.
- Combine tomatoes, olive oil, fresh parsley, and garlic in a bowl until well mixed.
- Pour the tomato mixture evenly over the trout, and then pour half the white wine over the trout.
- Bake trout for 35 minutes or until the fish’s flesh is flaky, basting with the remaining wine at 15 minutes into the cooking time.
- Before serving, garnish the trout with lemon wedges and parsley sprigs.