Roasted Trout with Cherry Tomatoes and Potatoes

You'll want to use a ceramic or glass dish for this recipe; it will conduct heat evenly and, unlike aluminum pans, will not react with the tomatoes' acidity.

2 Yukon Gold potatoes, scrubbed and thinly sliced
12 oz cherry tomatoes, broken into smaller clusters if on the vine
1 clove garlic, smashed
1 Tbsp. chopped fresh oregano
1 Tbsp. + 1 tsp. olive oil
1 tsp. coarse sea salt
black pepper, freshly cracked
2 (9 oz) whole trout, scaled, gutted, and cleaned
6 thin lemon slices (from 1 lemon)

Preheat oven to 425°F.

Toss together potatoes, tomatoes, garlic, oregano, 1 Tbsp. oil, and ½ tsp. salt. Season with pepper. Arrange potatoes in a 9x13" baking dish, overlapping them; top with tomatoes.

Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.

Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining 1/2 teaspoon salt; stuff with lemon slices. Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.

Makes 4 servings.