Instructions: Preheat oven to 160 degrees C.
Clean trout rinse under cold water.

Dry with absorbent paper.

Combine dates rice onion almonds coriander and cinnamon in bowl.

Spoon seasomng mixture into fish cavities close opening with metal skewers.

Place on oven tray.

Brush fish with melted butter sprinkle with combined pepper ginger and sugar.

Bake for 20 minutes or until golden.

Sprinkle fish with cinnamon before serving.

Hint. A dark red brown spice with a strong spicy sweet flavour cinnamon is actually the bark of a tropical tree. When ground the bark releases an aromatic essential oil. Used in moderation the perfume and flavour of ground cinnamon add a delicious taste to fish and fish sauces. Combined with ground pepper ginger cloves and mace it makes an excellent dry marinade to rub on meats before cooking. Store in a sealed container.

Serves 2

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