Whole Baked Trout With Cherry Tomatoes And Potatoes

• 2 yukon gold potatoes, scrubbed and thinly sliced
• 12 ounces cherry tomatoes, broken into smaller clusters if on the vine
• 1 garlic clove, smashed
• 1 tablespoon chopped fresh oregano
• 4 teaspoons olive oil, divided
• 1 teaspoon coarse salt, divided
• fresh ground black pepper
• 2 prepared whole trout, about 9 ounces each
• 6 thin lemon slices

1. Preheat oven to 425 deg F. Toss together the potatoes, tomatoes, garlic, oregano, 1 tbl oil and 1/2 tsp salt. Season with salt.
2. Layer the potatoes in a 9x13 pan, overlapping as necessary and top them with the tomatoes. Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.
3. Rub fish with the remaining 1 tsp oil. Season with the remaining 1/2 tsp salt and tuck 3 slices lemon into each cavity. Move tomatoes towards the side of pan and arrange the trout on top of the potatoes.
4. Roast until the fish is done, about 20 minutes. Serve immediately.

gold potatoes, tomatoes, garlic, fresh oregano, olive oil, coarse salt, fresh ground black pepper, trout, lemon slices

Taken from www.food.com/recipe/whole-baked-trout-with-cherry-tomatoes-and-potatoes-517461 (may not work)