READY IN 50 mins

Baked Trout Saratoga

Read Reviews (48)

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

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.

Kitchen-Friendly View

PREP 15 mins
COOK 35 mins
READY IN 50 mins

Footnotes

British English recipe for Baked Trout Saratoga.
French recipe for Truite au four Saratoga.
Australian recipe for Baked Trout Saratoga.

Reviews More Reviews

Most Helpful Positive Review

Feb 03, 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!

—Noor

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Most Helpful Critical Review

Apr 04, 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.

—XMASRED

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64 Ratings

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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!

—Haines525

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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.

—VALARIA

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Mar 08, 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! :)

—mysteriousdaisy

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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

—Debra Machado

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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.

—SEABISKIT

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Feb 02, 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!

—cookingwithjazz

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Nutrition

Calories
341 kcal
17%

Carbohydrates
6.1 g
2%

Cholesterol
134 mg
45%

Fat
11.4 g
18%

Fiber
1.9 g
8%

Protein
47.9 g
96%

Sodium
455 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Trout Saratoga

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 341
Calories from Fat: 103

% Daily Value *
Total Fat 11.4g 18 %
Saturated Fat 2.1g 11 %
Cholesterol 134mg 45 %
Sodium 455mg 18 %
** Potassium 1207mg 34 %
Total Carbohydrates 6.1g 2 %
Dietary Fiber 1.9g 8 %
Protein 47.9g 96 %
** Sugars 2.7g
Vitamin A 36 %
Vitamin C 79 %
Calcium 23 %
Iron 32 %
** Thiamin 30 %
** Niacin 163 %
** Vitamin B6 60 %
** Magnesium 29 %
** Folate 28 %

* 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.