Name: Sheet Pan Roasted Trout with Cherry Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: Juice from 1/2 lemon; 2 tablespoons olive oil; 3 tablespoons chopped fresh dill; 1 teaspoon salt; 2 gloves garlic (minced); 4 bay leaves; 1 lemon (thinly sliced); 2 whole trout (gutted and clean); 10 oz cherry tomatoes; 6 oz shallots; 3 oz garlic head (2 small heads or 1 large head); 1/2 red onion cut into 4 wedges; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; 2 cups cooked rice or mashed potatoes (for serving alongside)

As I write this, the sun is bursting through the living room window and the weather outside is a balmy 81 degrees, which is very peculiar for October in Oregon. But the abnormally warm weather makes me feel a *bit* less strange about posting this summery roast trout and tomato recipe, since it still feels seasonal with the cherry tomatoes producing in the backyard and chili peppers hanging down off 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’ve been eating a lot more fish lately in an attempt to have a more omega-3 rich diet (for fertility reasons), and a simple roasted trout with an assortment of veggies has quickly become my favorite weeknight meal. Because trout cooks so quickly, I like to roast the veggies on the sheet pan first, and then add the trout to the pan for the last 15 minutes of cooking.

Since I made this roast trout last month when the tomato plants were practically raining down little cherry tomatoes, I used them as the main veg component along with some of my favorite flavor-packed vegetables, like shallots, garlic, and onion. But you can definitely feel free to mix up the vegetables on the sheet pan with what you have on hand, just keep in mind that the cooking time might shift. (A good rule of thumb for most thicker/harder veggies is that they’re done roasting when they’re tender when pierced with a fork.)

And for a little extra fill, I like having this along with a cooked grain like some rice, farro, or quinoa. Or if you’re avoiding grains, it’s also tasty with a simple mashed potato accompaniment, too. Start to finish, this recipe takes about 60 minutes to make including the prep work, and like 75% of that is hands-off roasting time, so it’s a nice one to quickly throw together at the end of the workday. And PS, if you’re looking for a bit fancier trout recipe, this salt baked sea bass can easily be subbed with trout and the “presentation-factor” of unearthing it from the salt dome is prettttty exciting. I hope you guys enjoy it + that you’re having a fantastic autumn!

5 from 1 vote

Sheet Pan Roasted Trout with Cherry Tomatoes

Course Dinner

Cuisine Greek

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 people

Ingredients

Trout Marinade

Juice from 1/2 lemon
2 tablespoons olive oil
3 tablespoons chopped fresh dill
1 teaspoon salt
2 gloves garlic minced
4 bay leaves
1 lemon thinly sliced
2 whole trout gutted and clean

Sheet Pan Roasted Trout with Cherry Tomatoes

10 oz cherry tomatoes
6 oz shallots
3 oz garlic head (2 small heads or 1 large head)
1/2 red onion cut into 4 wedges
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
2 cups cooked rice or mashed potatoes for serving alongside

Instructions

Trout Marinade

Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix together the marinade ingredients except the bay leaves, lemon slices, and the trout. Place the trout on a cutting board or large plate and rub inside and out with the marinade. Place half of the lemon slices and bay leaves inside one trout, and half of them in the other. Set aside to marinate while you prepare the vegetables.

Sheet Pan Roasted Trout with Cherry Tomatoes

Arrange the vegetables around edge of a lipped baking sheet, leaving space in the center for the two trout to be added later on.
In a small bowl, whisk together the olive oil, salt, thyme, and garlic powder. Generously brush the vegetables with olive oil mixture. Place the pan in the oven and roast until the tomatoes have wrinkled a bit but are still juicy, about 20 minutes.
Remove the pan from the oven, add the two trout to center of the pan, and place the pan back in the oven. Roast for another 10 to 15 minutes until the trout flakes easily with fork. Remove and serve alongside some cooked rice or mashed potatoes.