Peel and dice the potatoes into small 1 cm cubes. Slice the white cabbage and mushrooms. Thinly slice the onion and mince the garlic. Roughly chop the fresh dill.

Heat 15 ml of olive oil in a large non-stick skillet over medium-high heat. Add the diced potatoes and cook for 5 minutes, stirring occasionally, until lightly browned and tender. Remove potatoes from the pan and set aside.

Season the trout fillets with salt and pepper. Add the remaining 15 ml of olive oil to the same skillet. Increase heat to medium-high. Once hot, place the trout fillets skin-side down (if applicable) and sear for 3 minutes per side, or until cooked through and flaky.

While the fish cooks, in a separate pan or after removing the fish, add the sliced onion and garlic. Sauté for 2 minutes until softened. Add the sliced cabbage and mushrooms and cook for 3 minutes until tender-crisp.

Return the cooked potatoes to the pan with the vegetables. Stir to combine. Squeeze lemon juice over the vegetables and fish. Garnish with fresh dill.