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Rosemary Food Store, 3037 Moore Avenue, Dallas, TX (2026)

06/22/2021

IngredientsIngredient Checklist

2 Yukon Gold potatoes, scrubbed and thinly sliced

12 ounces cherry tomatoes, broken into smaller clusters if on the vine

1 clove garlic, smashed

1 tablespoon chopped fresh oregano

1 tablespoon plus 1 teaspoon olive oil

1 teaspoon coarse salt

Freshly ground pepper

2 whole trout (about 9 ounces each), scaled, gutted, and cleaned 6 thin lemon slices (from 1 lemon)
DirectionsInstructions Checklist
Step 1
Preheat oven to 425 degrees. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and 1/2 teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.

Step 2
Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.

Step 3
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.

06/17/2021

Ingredients
1 onion
4 ripe tomatoes
1 lemon
1 bunch of fresh dill , (30g)
1 bunch of fresh parsley , (30g)
olive oil
1 x 1.5kg whole trout , scaled and pin-boned, from sustainable sources
50 g unsalted butter , at room temperature

Method
Preheat the oven to 180°C/350°F/gas 4.
Peel the onion and finely slice with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.
Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
Roast for 25 minutes, or until just cooked through. Delicious served with samphi

06/13/2021

Ingredients 2 whole trout (10 12 oz each, cleaned and gutted) salt (pepper) 1 Tablespoon olive oil. 1 lemon (sliced) 1 2 garlic cloves (sliced) 1 small onion (very thinly sliced) fresh dill and parsley.

DirectionsInstructions
Step 1
Preheat oven to 425 degrees. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and 1/2 teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.

Step 2
Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.

Step 3
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.

Address

3037 Moore Avenue
Dallas, TX
75201

Website

facebook.com

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