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My review
Baked Trout Saratoga
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MARILYN PERZIK
"A simple preparation with extraordinary results - trout baked with tomatoes, parsley, and garlic is prepared in minutes."
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Ingredients
50 m servings 341Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
- In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
- Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 5371 Ratings
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Most helpful positive review
2/3/2007
Great recipe! I added 3 cloves garlic and 1/2 tsp. Italian seasoning as another suggested using seasoned tomatoes and it was great. I also just went ahead and squeezed that lemon right into my...
Most helpful critical review
4/4/2005
I used cilantro instead of parsley. Flavor combination of fish with diced tomato & seasoning mixture was good, but the whole thing was a bit too watery for me.
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2/3/2007
Great recipe! I added 3 cloves garlic and 1/2 tsp. Italian seasoning as another suggested using seasoned tomatoes and it was great. I also just went ahead and squeezed that lemon right into my...
9/19/2003
This was our first time making trout. We decided to try this recipe for it's simplicity. The taste was wonderful! The only changes made were that I had used a fresh tomato and added a little mor...
3/18/2007
What a quick and easy recipe! I made it even easier by using a can of seasoned diced tomatoes- just drizzled the fish in olive oil/pepper, topped with the tomatoes, and baked. I had 1 lb of trou...
3/8/2008
This recipe is great. First off, I love Rainbow Trout, so that could be part of it. I don't like the taste of white wine at all so I opted for fresh squeezed lemon juice instead. Also, I didn't ...
1/14/2006
This was very good. My 4 year old loved it. Very moist... The only thing I did different was use the diced tomatoes with italian seasoning and used white zin for basting. A+ Will use again
10/25/2005
Moist and tasty. Thanks for the recipe. Was concerned about the dish being watery like what one reviewer stated so I patted my 2 1/2 lb. trout with a paper towel & drained the seeds out of the...
1/31/2009
I made this recipe with a couple of trout filets. I made the tomatoe mixture with cherry tomatoes and put that in the pan first. I put the fish on top of the tomatoes, skin side up, brushed i...
5/26/2007
This is a great recipe, my second attempt to cook some great fresh trout I caught in New Zealand. Loved it, very moist and full of lovely flavor. And also it is so easy to make even in a camp si...
4/4/2005
I used cilantro instead of parsley. Flavor combination of fish with diced tomato & seasoning mixture was good, but the whole thing was a bit too watery for me.