First, put some new potatoes on to boil, then make the maple balsamic glaze as follows: whisk together a Tbs balsamic vinegar,
a Tbs maple syrup, a Tbs fresh lemon juice, a ˝ tsp sriracha, a tsp olive oil and a Tbs chopped chives. Place fillets of trout
in a greased shallow baking dish and brush the marinade liberally over the fillets. Bake for about 10 minutes in a 190°C oven,
along with halved tomatoes. Meanwhile, sauté baby spinach leaves in a little butter until just wilted, then serve the fish,
garnihsed with more chopped chives, on top of the spinach, together with the roasted tomatoes and buttered potatoes.