Wet the baking paper - put the trout fillet on it. Season with salt and pepper, put slices of lemon, and green onions.
Wrap in paper and put on the grill.
In the grill mode with convection bake for 25 minutes, at a temperature of 200 degrees.
Separately prepare a side dish.
Cut the potatoes into 4 parts (if large - it is still in half), put in a baking dish, put on top of pieces of butter, salt and pepper. You can add any broth.
Bake for 20-25 minutes at a temperature of 200 degrees, when ready-raise the temperature to 240, turn on the grill and convection mode (then there will be a ruddy crust) and bake for another 5 minutes.
I served tomatoes in Italian.