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