Ingredients: 4 small trout, cleaned woth head and tail intact
1 small onion, chopped
1 apple, cored and finely chopped
30g breadcrumbs made from stale bread
1 teaspoon lemon juice
1 tb sp. finely chopped fresh mint
2 tb sp. finely chopped fresh parsley
freshly fround black pepper
Directions: To make stuffing, melt butter in a frying pan, add onion and cook for 5 minutes or until transparent. Place apple and breadcrumbs in a bowl, add onion, lemon juice, mint, parsley and black pepper to taste and mix to combine.
Fill cavity of each trout with stuffing. Secure openings with toothpicks and lightly brush outside of each trout with oil. Cook trout on a preheated medium barbecue for 5-8 minutes on each side, or until flesh flakes when tested with a fork.