Sheet Pan Rainbow Trout with Potatoes

Preheat the oven to 450℉. Line a half sheet pan with parchment paper.
Peel and cut the 3 potatoes into 1/4 inch thick wedges. It's important you don't cut them too thick or they will not cook in the allocated time. Place the wedges in a bowl and add the 2 tablespoons extra virgin olive oil and the 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt. Toss to combine. Lay them flat on the sheet pan and bake for 30 minutes.
Meanwhile, pat the 700 g rainbow trout fillets dry and drizzle with the 1 1/2 tablespoons extra virgin olive oil. Sprinkle the 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon dried dill, 1/2 teaspoon onion powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt evenly on the two fillets and rub them in with your hands. Once the potatoes have cooked for 30 minutes, use a large spatula to flip them and move them to one side of the pan. Place the fish fillet on the other side. Bake for an additional 15 minutes, just until the fish is fully cooked.
Serve with steamed broccoli or any other vegetable of choice.