Whole Fish with Apricot & Almond Stuffing

Ingredients:

4 plate sized fish (trout)
1 cup fresh breadcrumbs
1/2 cup finely chopped dried apricots
2 tbsp slivered almonds toasted
1tbsp finely chopped parsley
1/4 tsp cumin
apricot (apple or pear) juice

To Cook:

Wash, scale and clean fish.
In a bowl combine breadcrumbs, apricots, almonds and cumin.
Mix well.
Add enough juice to breadcrumb mixture to moisten.
Fill the cavity of each fish evenly with mixture.
Lay each fish on large pieces of greased foil and wrap up like a parcel.
Place wrapped trout in an ovenproof dish and bake at 180C for 20-25 mins or until flesh flakes.