Reviewed: May 2, 2012

DELICIOUS!!! I can't say enough about how much I enjoyed this dish. I followed the recipe exactly and it came wonderfully. The fish was cooked perfectly, and even the next day the leftovers heated well and were still tasty. So glad to have a fast recipe for trout now that it's trout season and I have a freezer full of it!

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Reviewer:

evamar97

Reviewed: Apr. 17, 2012

This is the first time I have tried to cook trout on my own and in a kitchen. It turned out excellent. It is simple and elegant and totally impressed my date.

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Reviewer:

FinalMeal

Living In: Seattle, Washington, USA

Reviewed: Feb. 6, 2012

Great! Will be my go to recipe for trout.

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Reviewer:

Kristy

Cooking Level: Intermediate

Home Town: Sheridan, Wyoming, USA

Living In: Chino, California, USA

Reviewed: Dec. 10, 2011

I omitted the wine (none around) and made this with 2 trout. I made sure to drain the tomatoes well so it wouldn't turn out soggy.

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Reviewer:

Dragynwing

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Jackson, Wisconsin, USA

Reviewed: Oct. 29, 2011

really easy recipe and turned out really well. It was quite watery in the baking dish though. I also substituted cilantro instead of parsley which I thought was really good.

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Reviewer:

Jenny B

Cooking Level: Expert

Reviewed: Feb. 24, 2011

Excellent! Will add onions next time as per suggestions of reviewers, but overall fantastic! Will be making again and again!

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Reviewer:

mscarrell

Reviewed: Feb. 6, 2011

This was great! I added onions and green peppers for some extra flavor! Very easy!!

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Reviewer:

naturechef

Reviewed: Jan. 16, 2011

Delicious!!! I didn't bake it, instead in a skillet on the stove top with a lid. It was very moist and full of flavor. Served over cous cous with a glass of white wine. Successful meal from the first fish caught ice fishing in 2011!

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virginiadetjen

Reviewed: Nov. 20, 2010

I think I would have preferred a lemon and dill baked fish.

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Reviewer:

ahoffort

Reviewed: Nov. 9, 2010

have to be honest here. after reading this i was thinking it would be mushy, but have to say it was very good. made exactly as written with the exception i used 4 boneless/skinless trout fillets and italian stewed tomatos. lifted fillets out of pan with spatuala to drain juice. cooked 35 minutes and they were firm and flakey. will be a keeper. side dish boiled white rice in a bag.

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