Go Back
Print

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

  1. 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

  1. Arrange the vegetables around edge of a lipped baking sheet, leaving space in the center for the two trout to be added later on.
  2. 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.

  3. 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.