When preparing the trout like this, it just makes me feel i’m in a sunny country. So yes, i invented the name.
Preparation time: 45 minutes
Cooking time: 20-45 minutes, depending on the size of the fish.
The ingredients: for 2 persons
- trout (2 small or 1 big)
- 5 tomatoes
- cherry tomatoes
- 3 tbsp. olive oil
- 1 clove garlic
- lemon juice
- salt & pepper
Preheat the oven at 200°C.
Peel the tomatoes, remove the seeds and cut them into small pieces.
Heat the oil in a pan and fry the grated or pressed garlic for a short while. Add the tomatoes with pepper, salt and almost all of the rosemary. Leave just enough rosemary to decorate the oven dish later on. Cook until the tomatoes melt into a sauce. Pieces may still be visible; the sauce should not be overly done. Taste the sauce and add lemon juice and extra seasoning to your liking.
Wash the trout’s and put them in an oven dish. Add some salt on the fish’. Cover the trout(‘s) with the sauce.
Certainly working with winter tomatoes in our country, we sometimes boost the tomato colour & taste by adding some extra halved cherry tomatoes on top. Add the left rosemary on top of the fish.
Put the dish in the oven. For small trout’s you’ll need about 20 minutes. For a larger trout like our rainbow trout in the picture, you’ll easily need 30-40 minutes. You’ll have to keep an eye on them.
Once done, sprinkle the cut parsley on top of the dish to add extra taste and colour.
Only one secret here, my husband caught the fish this time all by himself.
Serve this with jacket potatoes, boiled potatoes or rice.
Anyway, this makes me think of summer in the sun.