Quarter the potatoes and place in a baking dish. Pepper and salt, add the paprika powder, herbs and a generous dash of olive oil. Mix everything well and put a sprig of rosemary on top. Bake everything in the stove at 250 degrees top and bottom heat for about 20 minutes.
In the meantime, fillet the trout and season with salt and pepper. Then cut the lemon into slices (about half a centimeter thick) and divide it into 2 rows on a baking sheet. Place the filleted trout skin side on the lemon wedges. Now halve the peppers and cut into fine slices, place them on the trout like a bone and pull a light trace of cheese over them.
After about 20 minutes, reduce the temperature of the potatoes to 200 degrees and bake the trout for about 15 minutes. A light, light dill sauce and a little herb butter go well with it.
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