Baked Rainbow Trout with Tomatoes and Capers
Rainbow trout with capers and tomatoes is a delicious meal. This trout is baked in the oven and winds up flaky and perfectly seasoned.
Ingredients
For the fish
- 4 oz rainbow trout fillet
- 1 teaspoon olive oil
- salt
- pepper
For the tomatoes
- 5 oz campari tomatoes
- 1 Tablespoon olive oil
- 1 teaspoon capers
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon salt
Instructions
- Preheat oven to 400 degrees F.
- Pat the rainbow trout dry with paper towels. Place trout on a foil-lined baking sheet and drizzle with 1 teaspoon olive oil. Season with salt and pepper.
- Dice tomatoes into bite-sized pieces. Add to a medium bowl. Add 1 tablespoon olive oil, capers, red pepper flakes, and salt. Stir to combine.
- Add tomato mixture to the baking sheet around the trout fillet. Place in the oven to bake for 10-12 minutes.
- Remove from the oven and enjoy.
Notes
- Cooking times may depend on the thickness of your trout. My trout was thin, so it cooked very quickly. Adjust cooking times as needed.
- Because my trout was thin, I just baked it with the skin on and then ate it off the skin. I found this easiest to do!
- I used 4 small campari tomatoes that were 5 oz total. However, you can use 2 roma tomatoes (just dice into 8 pieces) or cherry tomatoes (slice in half).
Nutrition
Calories: 321kcalCarbohydrates: 6gProtein: 25gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 67mgSodium: 393mgPotassium: 887mgFiber: 2gSugar: 4gVitamin A: 1328IUVitamin C: 22mgCalcium: 92mgIron: 1mg
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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