Whole Baked Trout With Cherry Tomatoes And Potatoes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425 deg F. Toss together the potatoes, tomatoes, garlic, oregano, 1 tbl oil and 1/2 tsp salt. Season with salt.
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.
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.
Roast until the fish is done, about 20 minutes. Serve immediately.