Baked rainbow trout, with chopped tomatoes and parsley
Trout, dusted with salt and pepper and drizzled with a bit of olive oil, sprinkled with chopped heirloom tomatoes, shallots and herbs and baked for 20 minutes at 350 F.
And of course it was caught yesterday. Lovely, fresh fish cooked simply. Can’t beat that.
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I grew up on trout we caught out of Oregon streams……….I’ve NEVER considered baking one, and now must try it……I probably Should WHILE our tomatoes are still coming in from the garden, eh?
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Mark —
You can do that with any type of fish, not just trout. Lovely with cod, halibut or monkfish.
One variation — Generously salt a fillet on both sides, cook in a cast-iron skillet with melted butter or olive oil until seared on both sides (about 5 minutes), then roast in the oven for an additional 6 to 8 minutes at 425 F. Fish is done when the center is opaque and the flesh flakes with a fork. Sprinkle with chopped fresh herbs prior to service.
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