Trout Stuffed with Macadamias and Figs


4 large or 8 small skinless trout fillets (ask your fishmonger to prepare them)

2 tbsp. extra virgin olive oil

100g roasted unsalted macadamia nuts

100g dried fig, stem removed and roughly chopped

75g wholemeal breadcrumbs

2 tbsp. roughly chopped flat-leaf parsley

1 tsp. chopped lemon thyme leaves

2 tsp. lemon zest, finely grated  

1 small egg, beaten

2 tbsp. good quality salad

2 tbsp. ground pepper

4 tbsp. verjuice


Serve with:

4 cups kale, stem removed and lightly steamed or pan cooked

Squeezed with lemon

Seasoned with a little salt and pepper



Pre-heat the oven to 180C.

In a food processor, combine all ingredients except the trout until a fine paste forms.

Arrange the fish on a baking tray and spread the top of each fillet with some stuffing, then roll up to enclose, use toothpick or string to secure.

Bake in the oven for 15-20 minutes or till cooked.

Serve the fish on a bed of the wilted kales, drizzle with a little olive oil.

Happy Easter.