Step 1: Place the julienned sweet potatoes in a re-sealable sandwich bag with 1 tablespoon peanut oil and vinegar, swish, seal and set aside.
Step 2: Line a rimmed baking sheet with parchment paper and lightly drizzle with peanut oil.
Step 3: Place the trout filet, skin side down on the parchment paper and place the sweet potato fries around the filet; sprinkle everything with pepper.
Step 4: Mix together the mayonnaise and grainy mustard and spread over the flesh of the fish with the back of a spoon.
Step 5: Place in a pre-heated 375 degree Fahrenheit oven and cook for 25 minutes or more until sweet potatoes are cooked through.
Step 6: Enjoy!
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