Reviewed: Nov. 11, 2009

I made with Italian dice tomatoes and added dried parsley. I didn't worry about basting with wine or adding extra garlic. I otherwise made it according to recipe (did not cover), and it was delicious. We will definitely have this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

This recipe was easy and delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WoodFamily

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2009

A++ in my books for simplicity and flavour. All the other reviews were right on the money. I only did a single filet and so I diced a whole fresh tomato rather than a can of tomatoes. This is a very heathly, wholesome meal with a lot of flavour. Pair with vegetables of your choice and you have a perfect, low cal, low fat, nutrient packed meal.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2009

Very tasty and very easy to prepare! My husband loved it too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kip

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

I'm always looking for easy low calorie ways to make fish. This is a winner. I used filets and didn't bother to baste. Served it with cous cous as someone else suggested and it was excellent!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AnnieM

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2009

I made this recipe with a couple of trout filets. I made the tomatoe mixture with cherry tomatoes and put that in the pan first. I put the fish on top of the tomatoes, skin side up, brushed it with a bit of olive oil and broiled it at the end so the skin got crispy, mimicking a dish I had at a restaurant. Delicious!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

cookingwithjazz

Cooking Level: Intermediate

Home Town: Wolfville, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

Absolutely wonderful! I made this for my family in no time at all. Served it over white rice and asparagus on the side. Hmmmm. It was a hit! Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LaGrilla

Cooking Level: Intermediate

Living In: Ocean Springs, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2008

While this recipe did indeed cook a decent trout, that's the best I could call it: decent. The tomato mixture itself was delicious but the trout was a little dry and didn't absorb the taste of the tomatoes very well. I had high hopes for this recipe and was pretty disappointed.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kettish

Cooking Level: Intermediate

Home Town: Dacula, Georgia, USA

Living In: Fort Bragg, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2008

So simple yet delicious! Didn't really believe the great reviews as thought it was too easy, but they were right! I bake trout quite often, and never thought of doing it with tomato. Thank you! Served with fresh veg and cous cous which soaked up the lovely juice and flavour. Will do again. Lots.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Vix

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2008

If you happen to have leftovers, this recipe tastes even better reheated in the microwave the next day! Be sure to reheat 5 minutes at 50% power for best results.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RetiredFA

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2008

Easy, quick, and really good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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! :)

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

mysteriousdaisy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2007

Great recipe. I substituted the parsley for dill and it went fantastically with it. Would thoroughly reccomend this dish.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Stevie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2007

I used fresh, chopped tomatoes and added some black olives as well. The fillets came out perfect and the kids gobbled them up. I'm making it again tonight but I bought more fillets this time!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LYNNIEMILANO

Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA

Living In: Milan, Lombardia, Italy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2007

WONDERFUL RECIPE! We loved every bit of it and the guests were thrilled as well :) Made it again but since kids were eating this time I used fresh lemon juice in place of the wine ;) Just as great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

citysages

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Yang

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

VALARIA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

Noor

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Sharjah, Sharjah, United Arab Emirates

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2006

It was okay. I might or might not make it again - but then we don't have trout very often. I did not like the overpowering wine smell and wish I has listened to another reviewer who did not baste with white wine.

Was this review helpful? [ YES ]
3 users found this review helpful