As I write this, the sun is streaming in through the living room window and the weather outside is a balmy 81 degrees, which it is Very peculiar to October in Oregon. But the abnormally warm weather makes me feel *a little** less weird about posting this summer roasted trout and tomato recipe, since it still seems seasonal with the cherry tomatoes producing in the backyard and the chilies hanging from the garden supports. So, I’m sharing it with you all now instead of hoarding it for next summer, in hopes that you all still have access to some tasty cherry tomatoes too.
I ate a amount more fish lately in an effort to have a higher omega-3 diet (for fertility reasons), and a simple roasted trout with an assortment of vegetables has quickly become my favorite weeknight meal. Because the trout cooks so quickly, I like to roast the vegetables on the baking sheet first and then add the trout to the pan for the last 15 minutes of cooking.
Since I made this roasted trout last month, when the tomato plants were practically raining cherry tomatoes, I used them as the main vegetable component along with some of my favorite flavorful vegetables, like shallots, garlic, and onion. But you can definitely feel free to mix the veggies on the baking sheet with whatever you have on hand, just keep in mind that the cooking time may change. (A good rule of thumb for most thicker/harder vegetables is that they are ready roasted when tender when pierced with a fork.)
And for an added twist, I like to eat it with cooked grains like rice, spelt or quinoa. Or, if you avoid grains, it’s tasty even with a simple accompaniment of mashed potatoes. From start to finish, this recipe takes about 60 minutes, including prep work, and about 75% of that is hands-off roasting time, so it’s nice to throw together quickly at the end of the work day. And PS, if you’re looking for a slightly fancier trout recipe, this salt-baked sea bass can easily be substituted for trout and the “presentation factor” of digging it up from the salt dome is pretty exciting. I hope you enjoy it and are having a great fall!
Roasted Trout in a Pan with Cherry Tomatoes
Trout marinade
- Juice of 1/2 lemon
-
2
spoons
olive oil -
3
spoons
chopped fresh dill -
1
teaspoon
salt -
2
garlic gloves
chopped -
4
Bay leaves -
1
lemon
finely sliced -
2
whole trout
gutted and clean
Roasted Trout in a Pan with Cherry Tomatoes
-
10
oz
cherry tomatoes -
6
oz
shallot -
3
oz
head of garlic (2 small heads or 1 large head) -
1/2
red onion cut into 4 wedges -
1
table spoon
olive oil -
1
teaspoon
kosher salt -
1/2
teaspoon
Dried thyme -
1/2
teaspoon
garlic powder -
2
cups
cooked rice or mashed potatoes
to serve alongside
Trout marinade
-
Preheat oven to 375 degrees Fahrenheit. In a small bowl, mix together the marinade ingredients except the bay leaves, lemon slices, and trout. Place the trout on a cutting board or large plate and rub it inside and out with the marinade. Place half of the lemon slices and bay leaves in one trout and half in the other. Set aside to marinate while you prepare the vegetables.
Roasted Trout in a Pan with Cherry Tomatoes
-
Arrange the vegetables around the edge of a high-sided baking dish, leaving space in the center for the two trout that will be added later.
-
In a small bowl, whisk together the olive oil, salt, thyme, and garlic powder. Brush vegetables generously with olive oil mixture. Place the baking sheet in the oven and roast until the tomatoes have shriveled a bit but are still juicy, about 20 minutes.
-
Remove the pan from the oven, add the two trout to the center of the pan and return the pan to the oven. Roast for another 10-15 minutes until the trout flakes easily with a fork. Remove and serve alongside cooked rice or mashed potatoes.
