Preheat the oven to 400°F.

1. Prepare a baking sheet by lining it with aluminum foil.

2. Bring a large pot of salted water to a boil.

3. Place the trout fillet on the prepared baking sheet and brush with honey. Season with pepper to taste and bake for 12 to 15 minutes, until it flakes easily.

4. Meanwhile, cook the spaghettinis.

5. Heat the oil in a pan and sauté the onion until colored, then add the dry white wine and simmer until reduced.

6. Add the Dijon mustard, lemon zest, and 35% cream and heat everything.

7. Drain the pasta and return it to the pot.

8. Remove the skin from the trout fillet, flake it, and add it to the sauce.

9. Combine the sauce and arugula with the drained pasta and serve immediately.