Free Ebook

Simply subscribe to and we will send your eBook directly to your inbox.
Email address
First Name
Last Name
Your email will never be shared
was successfully added to your cart.



Trout Stuffed with Macadamias and Figs

By 15/01/2015 No 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