In a jar or a small bowl mix together dijon mustard, honey, soy sauce, sesame oil.
Season the fillets generously with salt and pepper.
Arrange the fillets into foil packet greased with olive oil before. Pour the honey mustard mixture over the trout fillets. Close the foil packet and transfer to oven.
Place foil packets of fish onto a baking sheet. Bake for 10 to 15 minutes, checking one fillet after 10 minutes. The flesh should pull apart easily with a fork.
Remove from the oven. Add any remaining sauce over the fillets, sprinkle with mixed sesame seeds and garnish with parsley.
Serve with lemon slices and your choice of veggies.
Baking. Depending on your oven and the size of your trout fillets you may need to adjust the cooking time. Storage. Cooked trout will last 3-4 days in the refrigerator. Just make sure to let the fillets properly cool in an open food container. Close and store in the fridge. You can also freeze cooked trout. Place completely cooled trout in a covered airtight container or heavy-duty freezer bag. It should be consumed up to 3-4 months. Honey Mustard Glaze - in this recipe I’ve made sauce for the whole trout but if you just using 4-5 fillets divide the sauce ingredients into half.