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!

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.

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.

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.

Easy, quick, and really good!

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! :)

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

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!

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!

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!

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.

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!

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.

Very tasty, can really taste the garlic and parsley.

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

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.