Whole Baked Trout with Cherry Tomatoes and Potatoes | Recipe Cart | Recipe Cart

Ingredients

• 2 Yukon Gold potatoes, scrubbed and thinly sliced
• 12 ounces cherry tomatoes, broken into smaller clusters if on the vine
• 1 clove garlic, smashed
• 1 tablespoon chopped fresh oregano
• 1 tablespoon plus 1 teaspoon olive oil
• 1 teaspoon coarse salt
• Freshly ground pepper
• 2 whole trout (about 9 ounces each), scaled, gutted, and cleaned 6 thin lemon slices (from 1 lemon)