Take the fish out of the refrigerator about 30 minutes before use.

Sprinkle it with salt and let it rest for about 30 minutes.

Rinse and pat the fish dry.

Grease a fireproof dish with oil and place the trout fillet in the dish with the skin side down.

Spread the honey over the fish. Season with salt, pepper, and lemon zest, and squeeze the lemon juice over.

Finally, sprinkle the coarsely chopped almonds on top.

Bake the fish in a convection oven at 180 degrees Celsius (356 degrees Fahrenheit) for 15-20 minutes.

Serve the trout fillet with boiled potatoes tossed in butter and parsley, and avocado salad