Trout with Roasted Potatoes and Oven-Baked Tomatoes

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

One of those meals that is an excellent choice for any day of the week and any season. If you dont have tomatoes on hand, you can easily omit them.

Peel and wash the potatoes. Cut them into smaller pieces and season with salt, ground pepper, and a tablespoon of olive oil. Mix well and transfer the seasoned potatoes to a baking dish that has been lightly greased with oil or lined with baking paper.
Place the baking dish with the potatoes in the oven preheated to 200 degrees Celsius for 20-25 minutes.
While the potatoes are baking, wash the lemon and tomatoes. Slice the lemon into thin rounds and halve the tomatoes (larger tomatoes can also be quartered). Season the fish inside and out with salt, then place the lemon slices inside the cavity.
Remove the baking dish from the oven and place the trout on top of the potatoes. Add the tomatoes, arranging them around the fish, then drizzle everything with a little more olive oil. Return to the preheated oven and bake for another 20 minutes. The fish is done when the eyes turn completely white and the fins can be easily removed from the meat.
Serve the baked trout with the roasted potatoes and tomatoes on plates. Enjoy the prepared dish.