Cut the sweet potatoes in to wedges and season with pepper and place on a baking tray and cook for 30 minutes.
The Rainbow trout like mine, may already be gutted, so just wash the fish and place on tin foil, more than enough to cover it. Slice the lemon and place inside the slit of the fish and add coriander and pepper to season. I had a lemon, but lime would be really nice instead.
Place in the oven and cook for about 17 minutes with the sweet potato.
Serve up the fish and potato wedges and put the mange tout in a pan with balsamic vinegar. Cook until ready.