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Baked trout with eggplant and cherry tomatoes
Trout fillets baked on a sheet pan with eggplant, cherry tomatoes, garlic, and oregano, finished with lemon juice. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 35 min
- Total time
- 45 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Mediterranean
Trout with roasted eggplant is a Mediterranean-style sheet-pan lunch: roast cubed eggplant with garlic and oregano until tender, then add cherry tomatoes and trout fillets for the final 12 minutes. The eggplant absorbs the juices from the tomatoes and fish.
Ingredients
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Instructions
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Eggplant
25 minPreheat the oven to 220 °C (425 °F). Cut the eggplants into roughly 2 cm cubes. Toss with 4 tbsp of the oil, the sliced garlic, oregano, and salt. Roast on a sheet pan for 20–25 minutes, until tender and browned around the edges.
Trout
12 minAdd the halved tomatoes. Pat the fillets dry, season with salt and pepper, brush with the remaining oil, and place skin-side up on the vegetables. Bake for 10–12 minutes, until the fish flakes easily.
Serve
Drizzle with lemon juice and sprinkle with parsley.
Tip: Spread the eggplant on the sheet pan in a single layer. Leave space between the cubes so they turn golden brown rather than steam in their own juices.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 470 kcal
- Protein
- 39 g
- Carbohydrates
- 16 g
- of which sugars
- 8.3 g
- Fat
- 29 g
- of which saturates
- 4.9 g
- Fiber
- 6.7 g
- Salt
- 2.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pstruh s pečeným baklažánom a cherry paradajkami
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