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1
Combine the juice of the lemon half, olive oil, wine, garlic and basil in a small mixing bowl.
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2
Brush all the vegetables and the trout fillet liberally with the oil mixture, then season them with the salt and pepper.
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3
Fold a sheet of parchment paper in half to mark the center, then unfold it and position the spinach about 1-inch above the crease on the sheet.
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4
Position the trout fillet on the spinach, then layer the remaining vegetables except the tomatoes on the fillet.
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5
Top the vegetables with the tomato slices and brush them with the oil mixture.
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6
Fold the parchment paper over the fish, then cut the paper into a semi-circle.
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7
Tightly fold the edge of the semi-circle to a width of 3 inches to form an air-tight bag.
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8
Place the bag in a pie tin.
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9
Place the pie tin in a preheated 375 degree oven and bake for 12 to 15 minutes.
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10
Remove the tin from the oven, cut the bag open and transfer the contents to a hot dinner plate.
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11
Garnish with a parsley sprig below the rim of the plate and position the lemon cog wheels side by side on the parsley sprig.
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12
Serve immediately.
