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Baked Trout Saratoga
SUBMITTED BY:
MARILYN PERZIK
PHOTO BY:
DARTANYUN
"A simple preparation with extraordinary results - trout baked with tomatoes, parsley, and garlic is prepared in minutes."
RECIPE RATING:
Read Reviews
(18)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
35 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
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DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
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REVIEWS
Reviewed on Sep. 27, 2003 by Haines525
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Haines525
Sep. 27, 2003
This was our first time making trout. We decided to try this recipe for it's simplicity. The taste was wonderful! The only changes made were that I had used a fresh tomato and added a little more of the wine. Very good. Thanks!
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8 users found this review helpful
This was our first time making trout. We decided to try this recipe for it's simplicity. The...
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Reviewed on Mar. 18, 2007 by VALARIA
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VALARIA
Mar. 18, 2007
What a quick and easy recipe! I made it even easier by using a can of seasoned diced tomatoes- just drizzled the fish in olive oil/pepper, topped with the tomatoes, and baked. I had 1 lb of trout from the grocery store, so 1 14 oz can was plenty. Also, it was cut thinner, so 30 min was a bit too long, will shorten the cooking time by 5-10 min next time.
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7 users found this review helpful
What a quick and easy recipe! I made it even easier by using a can of seasoned diced tomatoes-...
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Reviewed on Oct. 25, 2005 by SEABISKIT
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SEABISKIT
Oct. 25, 2005
Moist and tasty. Thanks for the recipe. Was concerned about the dish being watery like what one reviewer stated so I patted my 2 1/2 lb. trout with a paper towel & drained the seeds out of the fresh tomatoes that I used, and I also did not baste it with wine.
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7 users found this review helpful
Moist and tasty. Thanks for the recipe. Was concerned about the dish being watery like what...
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Reviewed on Feb. 3, 2007 by
Noor
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Noor
Feb. 3, 2007
Great recipe! I added 3 cloves garlic and 1/2 tsp. Italian seasoning as another suggested using seasoned tomatoes and it was great. I also just went ahead and squeezed that lemon right into my tomato mixture. And, oh yeah, added a diced onion also...so did I invent a new recipe or am I rating the original?? At any rate, the base of the recipe was not my own but I like to tweak everything with lots or garlic and onion. I also didn't know whether to cover with foil or not so I followed my normal baked fish recipe and covered with foil and baked for one hour (my fish was almost 6 lbs.) I peeked in after 45 minutes and found a little more water than I wanted so I uncovered it and it reduced nicely as we eat it with basmati rice and salad so we like a little sauce to put over the rice. I am trying to incorporate more baked fish in our diet and my whole family enjoyed this fish. Thanks!
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5 users found this review helpful
Great recipe! I added 3 cloves garlic and 1/2 tsp. Italian seasoning as another suggested...
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Reviewed on May 26, 2007 by Yang
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Yang
May 26, 2007
This is a great recipe, my second attempt to cook some great fresh trout I caught in New Zealand. Loved it, very moist and full of lovely flavor. And also it is so easy to make even in a camp site, trout fresh out of the water. Nothing can beat that! The only thing I find is a little bit annoying is it's too watery. I must have done it wrong or something.I will try to make it next time I go fishing. Hopefully I will get it just right! Thanks for sharing this great trout recipe!
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4 users found this review helpful
This is a great recipe, my second attempt to cook some great fresh trout I caught in New...
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Reviewed on Apr. 4, 2005 by
XMASRED
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XMASRED
Apr. 4, 2005
I used cilantro instead of parsley. Flavor combination of fish with diced tomato & seasoning mixture was good, but the whole thing was a bit too watery for me.
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4 users found this review helpful
I used cilantro instead of parsley. Flavor combination of fish with diced tomato & seasoning...
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Reviewed on Apr. 10, 2006 by
DARTANYUN
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DARTANYUN
Apr. 10, 2006
Very tasty, can really taste the garlic and parsley.
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3 users found this review helpful
Very tasty, can really taste the garlic and parsley.
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Reviewed on Jan. 14, 2006 by
Debra Machado
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Debra Machado
Jan. 14, 2006
This was very good. My 4 year old loved it. Very moist... The only thing I did different was use the diced tomatoes with italian seasoning and used white zin for basting. A+ Will use again
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3 users found this review helpful
This was very good. My 4 year old loved it. Very moist... The only thing I did different was...
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Reviewed on May 11, 2004 by
CLINTWIGEN
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CLINTWIGEN
May 11, 2004
This was a fine, and simple to accomplish recipe for fresh trout. I am sure I will use it again, and again.
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2 users found this review helpful
This was a fine, and simple to accomplish recipe for fresh trout. I am sure I will use it...
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Reviewed on Mar. 8, 2008 by mysteriousdaisy
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mysteriousdaisy
Mar. 8, 2008
This recipe is great. First off, I love Rainbow Trout, so that could be part of it. I don't like the taste of white wine at all so I opted for fresh squeezed lemon juice instead. Also, I didn't have fresh parsley so I sprinkled a little Italian Seasonings on top of the tomatoes. And to avoid having to "baste" the fish during cooking, I cooked it en papillote (wrapped in parchment paper). This allowed the juices to steam the fish and keep it moist without me having to keep opening the oven to baste (which lowers the temperature). Great job with the recipe, Marilyn! :)
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1 user found this review helpful
This recipe is great. First off, I love Rainbow Trout, so that could be part of it. I don't...
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