Rainbow Trout Stuffed with Tomatoes & Garlic

by Cindy Yanasha Angulo in , ,

Dinner made easy!  This trout is cooked in a pouch made of foil paper so the juices & flavor stay put!


Time: 25 mins


  • 2 rainbow trout , cleaned with the head cut off
  • 1/2 large ripe tomato
  • 4-5 cloves of garlic
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • 2 sheets of aluminum foil (enough to cover & wrap the fish in
  • Juice of 1/2 a lemon


  1. Lay out the pieces of foil on a counter, drizzle the olive oil across both pieces & sprinkle the salt & pepper.
  2. Rinse the trout with cold water then squeeze the lemon juice all over & inside.
  3. Crush the garlic cloves & dice the tomatoes, stuff both pieces of trout.
  4. Place the trout in the middle of each piece of foil, then wrap the sides over & fold up the two ends so the steam stays locked in.
  5. Put the fish in a cookie sheet or Pyrex bowl, then place it in a 450 degree oven for 12 mins.
  6. Open the foil for both pieces of fish, then place the pan back in the oven & let it get crispy for 3-5 mins.
  7. Served with my basmati tamarind rice - search the blog for this recipe!