Roasted Trout with Potatoes and Vegetables

Clean and dry the trout. Make shallow slits along both sides of the belly. Season with salt, pepper, and fish seasoning, then let it rest for 10-15 minutes.

While that's going, slice the potatoes into rounds, season with salt and paprika, add a couple tablespoons of vegetable or olive oil, and toss to coat.

Slice the onion into bite-sized pieces and cut the bell pepper into small strips.

Lightly grease a baking dish, spread the potatoes on the bottom, add the onion on top, then place the trout on it — you can tuck lemon slices into the slits. Drizzle the trout with a bit of vegetable or olive oil.

Arrange the tomatoes and bell pepper around the fish.