Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme

It’s been a while since I made this… I used to make it often… and with some ripe tomatoes on hand, I made it tonight (07/26/24). This is so good!!! And easy. For smallish farm raised trout I’ve found 14 minutes works, regardless it’s forgiving and has always come out moist and flavorful. Super healthy too!

Unfortunately I didn't have any fresh thyme so I used dried. Still tasted great. Reminded me of bruschetta sauce. Very easy and I would make it again

Easy, fast, and delicious. I de-boned the trout, which made it a lot easier to serve/eat

Quick and easy. Liked suggestion to open up the foil for the last five minutes to dry it out a bit, the tomatoes were extra juicy. I over did it on the thyme and will be less exuberant next time. Roasted asparagus and serve with wild rice. Super quick cleanup!

Made this for my family, we all loved it. Nice dish that comes together pretty quickly.

Great, easy meal! I don't think the tomatoes do not need to be peeled or seeded, and I added in a bunch more garlic since we're big garlic folks. I've made this twice, the first time with rainbow trout and the second time with branzino, and highly recommend the latter instead--the taste with the (very fresh!) rainbow trout I got was not quite right. Branzino was definitely a better pairing, just make sure you do a longer cook time since they're larger fish.

Delicious, easy and healthy. There's absolutely no need to skin and seed the tomatoes.

We liked this. I love fish, husband not so much. He’ll eat fish if cooked enough and not wet. I made by the recipe, except used fillets. I agree with some that garlic was a bit much, didn’t have time to cook and mellow, tasted too raw. Hubby thought was fine, masked the fish?? But when I checked it at about 12 minutes it was way too wet/rare for husband. I pulled foil back and put under broiler (not too close) for a couple minutes. Everybody was happy

It is not clear from the wording whether the trout should be whole. It certainly looks like the tail is still on. I have never seen boneless whole trout and do not have the skills to remove the bones before cooking. We removed the heads and prepared this with the fish complete with bones. It was delicious.

I love this recipe. I have recently gotten big into trout and find it super buttery if cooked right. Tonight was my best attempt yet. Thank you NYT Cooking!

Was superb! The only change was that I added rosemary in addition to the called for thyme. Definitely will be a repeat entree'.

It was so delicious. I used fillets instead boned fish. I add 2 more clove of garlic, red pepper flakes, thyme leaves (I separated he leaves of the stem), to the tomates mix. I used some leftovers of peeled tomatoes from my refrigerator.

Delish and easy

Used whitefish - Left out thyme (I already know that I don’t like the thyme flavor) - Added salsa Serve on a bed of arugula, yummy ——— Overall ingredients Extra virgin olive oil mixed with canola oil for the foil 4 small rainbow trout, boned, or whitefish Salt and freshly ground pepper 4 ripe tomatoes in season, peeled, seeded and chopped 4 garlic cloves, minced 1 tablespoon extra virgin olive oil Chopped fresh parsley cooked with the fish 2/3 jar Newman’s mild salsa 450 f for 10-15 min

I used cherry tomatoes fresh from the garden quartering or cutting in half depending on the size with no need to peel or seed with great results. I also used non-stick foil eliminating the need for excess oil only using a light drizzle in the pocket before folding over to cook.