If you cook trout or salmon this way, they will always turn out tender and very juicy.
Salt and pepper the salmon or trout fillet to taste and bake in the oven at a low temperature of 185°F (85°C) for 45 minutes.

Cut the potatoes into large pieces. Cover with water and bring to a boil. Once boiling, cook for 5 minutes, then drain the water. Place the potatoes in an oven-safe dish and mix with the seasoning blend and olive oil. Bake in the oven at 350°F (180°C) for 40 minutes.

Finely chop the onion, garlic, and parsley. Sauté the onion, garlic, and thyme in a mixture of oil and butter on low heat for about 7 minutes. Pour in the dry white wine and cook the sauce for about 10 minutes until the wine reduces by half. Add medium-fat cream, parsley, salt, and black pepper. Simmer the sauce on low heat for about 5 minutes.

To prepare this dish, I used:

Trout - 2.2 lbs (1 kg)
Salt - 1/3 teaspoon
Black pepper - 1/3 teaspoon
Dill - a few sprigs

Potatoes - 1.1 lbs (500 g)
Olive oil - 1.7 fl oz (50 ml)
Dill weed - 1/2 teaspoon
Parsley flakes - 1/2 teaspoon
Basil - 1/2 teaspoon
Mediterranean seasoning - 1/2 teaspoon
Salt - 1/2 teaspoon

Sauce
Oil - 0.7 fl oz (20 ml)
Butter - 0.7 oz (20 g)
Onion - 1
Garlic - 4 cloves
Thyme - 1/2 teaspoon
Dry white wine - 6.8 fl oz (200 ml)
Cream (20%) - 6.8 fl oz (200 ml)
Salt - 1/2 teaspoon
Black pepper - 1/3 teaspoon
Parsley - a few sprigs