Whole Baked Trout with Cherry Tomatoes and Potatoes
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This dish isn’t for the squeamish. I love trout, and often order it if it is on a restaurant menu, but I rarely make it at home because you usually have to cook the whole fish. But, this recipe seemed so easy that I had to try it, and I’m glad I did. The potatoes and tomatoes were delicious and the trout cooked perfectly. I substituted rosemary for the oregano because it is what I had and it worked out great. While it looks impressive coming out of the oven I found it easier to remove the skin, tail and head from the fish before serving it. I told you that you had to be a brave cook!