Whole Baked Fish With Cilantro

• 2 tablespoons olive oil
• 1 (5 pound) whole trout
• 3 tomatoes, chopped
• 1 large onion, roughly chopped
• 2 lemons, juiced
• 1 small bunch cilantro sprigs
• 3 cloves garlic, halved
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/2 cup water
• 1 potatoes, cut into 1/4-inch slices, or more to taste (optional)

1. Preheat oven to 400 degrees F (200 degrees C). Drizzle a large oven-safe pan with oil.
2. Rinse trout and pat dry with a paper towel. Place on a flat work surface. Cut trout from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book; lay onto the prepared pan.
3. Place tomatoes, onion, lemon juice, cilantro, garlic, coriander, cumin, salt, pepper, and cinnamon in a food processor. Pulse until chopped fine but not pureed. Pour 1/2 the mixture on top of 1/2 of the trout; fold the other side of trout on top. Spoon the remaining 1/2 of the mixture on and around the sealed trout. Add water to the pan; arrange potatoes around the trout. Cover pan with aluminum foil.
4. Bake in the preheated oven until trout flakes easily with a fork, about 45 minutes.

olive oil, trout, tomatoes, onion, lemons, cilantro, garlic, ground coriander, ground cumin, salt, ground black pepper, ground cinnamon, water, potatoes

Taken from www.allrecipes.com/recipe/143312/whole-baked-fish-with-cilantro/ (may not work)