Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Slice the fingerling potatoes into small coin shapes. 

Trim the end of the green beans and cut in half. 

Slice the lemon into rounds and remove any seeds as possible. 

Remove the thyme leaves from the stem. Remove the parsley leaves from the stem and roughly chop. 

In a mixing bowl combine the potatoes, green beans, thyme, sumac, garlic powder and olive oil and mix well. 

Cut a piece of parchment into a large square. 

Place a small mound in the middle of each sheet of parchment of the potato and green bean mixture. Lay a trout on top of each potato and green bean mountain. Top with sliced lemon wedges and 2 tablespoons of butter. Sprinkle the salt, pepper and parsley all over the top of the pile. 

Then seal the package by bringing the edges of parchment parallel to the length of the fish up, and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold again until the A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold rests sealed against the fish. Then A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the ends up like a Christmas gift, and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold under. All the folds will seal in the steam and the flavor.

Preheat the oven to 400°F. 

Transfer the sealed parchment paper pouch onto a baking sheet. Bake the pouch for 20 minutes, remove from the oven and let stand for 5 minutes before opening. Carefully open the pouch as it will release steam and enjoy!