Place the trout on a large square of aluminium foil. Season with a little salt and pepper and top with all the chopped vegetables.
Mix the vinegar, oil and allspice powder. Pinch up the sides of the foil. Pour in the vinegar mixture over the top of the fish and vegetables. Pinch the foil together so that it forms a completely sealed parcel. Cook in the oven for about 25 minutes.
Open the foil parcel carefully as the steam is very hot as it escapes. Divide between two plates. I served with homemade chips and some spinach leaves but it goes nicely just with some bread.
Nutritional information is approximate and a guideline only.