Baked Tomato Trout recipe

This summery recipe combines the classic flavours of tomatoes, garlic, wine and parsley. It makes for a delicious dish served spooned over pasta or rice. This recipe calls for one garlic clove, but if you like it more garlicky, add another two cloves to the sauce. Where possible, use extra-virgin olive oil as the flavour is far better.


  • 1 whole trout, cleaned and boned
  • 800g chopped tomatoes or Passata
  • Handful fresh chopped parsley
  • 2 tbsp. olive oil
  • 1 glass white wine
  • 1 clove of garlic
  • Salt and pepper


  1. Preheat the oven to 200C. Season the trout inside and out with salt and pepper.

  2. Combine the tomatoes, oil, wine, and parsley in a bowl. Mince the garlic and mix into the tomatoes, then spoon over the fish.

  3. Cook for 35 minutes in the oven and then serve the fish on a large plate for people to help themselves.

This recipe serves six people. Garnish the fish with wedges of lemon.

Recipe Details:

  • Author: Laura Young.
  • Published:

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