Baked Trout Saratoga

Baked Trout Saratoga


"A simple preparation with extraordinary results - trout baked with tomatoes, parsley, and garlic is prepared in minutes."

Ingredients 50 m {{adjustedServings}} servings 341 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 47.9 g
  • 96%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
  2. In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
  3. Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
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Reviews 51

  1. 69 Ratings


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 6 lbs.) 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!


This was our first time making trout. We decided to try this recipe for it's simplicity. The taste was wonderful! The only changes made were that I had used a fresh tomato and added a little more of the wine. Very good. Thanks!


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 1 lb of trout from the grocery store, so 1 14 oz 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.