Preheat the oven to 400°. Whisk together the honey and soy sauce in a small bowl until the honey dissolves. Arrange the trout fillets on a baking sheet lined with parchment paper and brush with about half the glaze. Season with a little black pepper. Roast the fish until opaque and firm to the touch with a slight spring, 10–12 minutes.

In the meantime, heat the canola oil in a large skillet or wok, swirling to coat the surface; if using a wok, preheat it before adding the oil. Add the beans and a pinch of salt and pepper, stir-frying for 2 minutes. Cover with a lid and steam over reduced heat until tender to the bite, 2–3 minutes. Remove the lid and set off the heat until ready to serve. Remove the trout from the oven when ready.

Transfer the trout and beans to a serving platter. Spoon over the remaining glaze and squeeze over some lime juice. Sprinkle with sesame seeds and serve straight away.