Roast trout, salsa verde and coleslaw

Friday - so, it'll be fish then ... no surprise there.  The beauty of this meal is that is suits everyone - the veg dodger likes coleslaw (albeit slathered in mayonnaise) and we all like fish.  I made a punchy salsa verde just to ring the changes, which wnet down well - I love the sharpness of the capers and cornichons chopped into the parsley and garlic - so dolloped on a load.  Others had a modest taste, but declared that it was surprisingly tasty.  This mix is firmly on the make again list.  It's also dead easy apart from some chopping.

Baby potatoes
Olive oil
Trout
Lemon
Spring onion
Red onion
Salt
Carrots
White cabbage
Cider vinegar
Sesame seeds
Parsley
Garlic
Capers
Cornichons

optional mayonnaise

1.  Parboil baby potatoes, then roast in olive oil.
2.  Put slices of lemon in the fish, fold them closed, drizzle with olive oil, roast covered in foil - for 30 minutes (about 160).
3.  Make the coleslaw - thinly slice onions, toss in a salad bowl, sprinkle with salt to start breaking them down.  Add julienned carrots (or grated) and finely shredded cabbage.  Toss gently and leave to stand.  After 10 minutes sprinkle on sesame seeds, splosh in some olive oil and a splash of cider vinegar.  Toss again, more throughly.  (at this point add mayonnaise/yoghurt if your household likes it - some of mine don't, so we have have it on the table for DIY concoction).
5.  Finely chop a pile of parsley with a small handful of capers and cornichons and a couple of garlic cloves.  Put the lovely green-ness into a bowl, add olive oil and stir until it looks and tastes right.
6.  Serve, scoff ... have seconds ... fight over last potato, leave leftover coleslaw for lunch tomorrow.