Season trout cutlets with salt and pepper.
Melt butter and olive oil in a non-stick fry pan over medium high heat.
Add trout and cook for minutes 4 minutes each side.
Add garlic, lemon, honey, thyme and chilli, and cook a further 1 minute each side. Baste the trout with the pan juices
Serve with your favourite sides, like steamed baby potatoes and bok choy.