INGREDIENTS:

• Rainbow trout
• Shallots
• Fresh dill
• Lemon
• Baby potatoes
• Zucchinis
• Red peppers
• Cherry tomatoes
• Walnuts
• Goat cheese
• Balsamic vinegar
• Salt
• Pepper
• Olive oil

STEPS FOR SIDE:

1. Lay your potatoes, chopped zucchini, chopped red pepper, and cherry tomatoes onto a parchment-lined baking tray
2. Drizzle olive oil, salt, and pepper to your liking
3. Heat oven to 200°C (~400°F), once to-temperature put the tray in
4. Cook until potatoes are fork-tender and the zucchini and red peppers are beginning to brown (maybe ~30mins)
5. Put the mix onto a plate, top with chopped walnuts and goat cheese. Drizzle balsamic vinegar (maybe even reduce it first to thicken it up)

STEPS FOR TROUT:

1. Place fish by end of parchment paper skin side down
2. Lightly drizzle olive oil atop
3. Chop some dill, sprinkle it on fish with salt and pepper to your liking
4. Chop some shallots and lemon wedges, put them on the fish
5. Fold the parchment paper to create a neat fishy parcel and put it on a baking tray
6. Heat oven to 200°C (~400°F), once to-temperature put the tray in
7. Cook for 20 minutes (fish should flake when forked in this time)
8. Remove from oven, let rest for 5 minutes
9. Unwrap the fish from the parchment parcel, put it on your plate with the side
10. Eat it