Baked Trout Saratoga

Baked Trout Saratoga

51
MARILYN PERZIK 0

"A simple preparation with extraordinary results - trout baked with tomatoes, parsley, and garlic is prepared in minutes."
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Ingredients

50 m servings 341 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 47.9 g
  • 96%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
  3. Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.

Reviews

51
  1. 69 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 mor...

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 trou...

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 ...

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...

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 i...

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 si...

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.