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Trout Stuffed with Macadamias and Figs

By 15/01/2015May 23rd, 2017No Comments

Trout Stuffed with Macadamias and Figs


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.


  • 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