This recipe is based on one in Mark Hix’s British Seasonal Food. He uses fennel tops in place of dill. Different flavours but equally good as he suggests.

Fillets of trout or sea trout can be easily cooked and served as a simple meal for two or as a starter for four or more.

1 sea trout fillet (with skin)
A little rapeseed oil
2-3 tbsp clear honey
1 tbsp Moutarde de Meaux (or other grainy mustard)
Small handful dill, larger stalks removed
Salt and freshly ground black pepper

Place the fish fillet on a lightly oiled baking tray and season. Mix the honey, mustard, dill and a drop or two of oil in a blender (or chop the dill finely and mix with other ingredients by hand) and spread over the fish.

Bake in a hot oven (220°C) for 10-15 minutes until the fish is just cooked. Delicious served, hot, warm or cold.