Apricot, Pistachio and Coriander Stuffed Trout

Serves: 2

Ingredients
25g fresh white breadcrumbs
50g ready-to-eat dried apricots, finely chopped
2 x 15ml spoons freshly chopped coriander
40g shelled pistachio nuts, chopped
25g melted butter
salt and freshly ground black pepper
2 fresh whole trout, gutted and rinsed

Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.

Place the breadcrumbs, apricots, half the coriander, pistachio nuts, half the butter and seasoning in a bowl and mix well.

Place each trout on a large sheet of buttered foil. Spoon half the stuffing inside each trout cavity.

Brush the trout with the remaining melted butter and fold the foil around each one to form 2 parcels.

Place on a baking tray and bake in the preheated oven for 25-30 minutes.