Trout Saratoga

    45 minutes

    Trout is baked in the oven for 35 minutes with a simple combination of tinned tomatoes, white wine and fresh herbs to create this tasty fish dinner.

    80 people made this

    Serves: 8 

    • 1 (2kg) whole trout, cleaned
    • sea salt and freshly ground black pepper, to taste
    • 2 (400g) tins chopped tomatoes
    • 2 tablespoons olive oil
    • 2 tablespoons chopped fresh parsley
    • 1 clove garlic, crushed
    • 1/2 cup (125ml) white wine
    • 1 lemon, cut into wedges
    • 4 sprigs fresh parsley

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C. Lightly oil an approximate 23x35cm baking dish. Season the trout inside and out with salt and pepper to taste, then place in baking dish.
    2. In a large bowl, combine tomatoes, olive oil, parsley and garlic. Spread evenly over the trout.
    3. Bake in preheated oven for 35 minutes or until fish flesh flakes easily. Baste during baking with the wine.
    4. Serve on a large platter garnished with lemon wedges and parsley sprigs.

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    Reviews in English (61)


    Used different ingredients. 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 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 3kg) 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!  -  29 Sep 2008


    Made it vegetarian. 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 500g of trout from the fish shop, so one 450g 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.  -  29 Sep 2008


    Used different ingredients. I used coriander instead of parsley. flavour combination of fish with diced tomato & seasoning mixture was good, but the whole thing was a bit too watery for me.  -  29 Sep 2008