Ingredients
25g/1oz white breadcrumbs
55g/2oz dried apricots, finely chopped
2 tbsp coriander, finely chopped
40g/1 1/2oz pistachio nuts, finely chopped
55g/2oz melted butter
seasoning
2 fresh whole trout, gutted and rinsed

150g/5oz new potatoes
1 tbsp olive oil
a large handful of basil, roughly chopped

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the breadcrumbs, apricots, half the coriander, pistachios, half the butter and some seasoning to taste, into a bowl, and mix well.
3. Place each of the trout on a large sheet of buttered foil on a baking tray. Spoon half the mixture into each of the cavities. Brush the trout with the rest of the melted butter and enclose the foil around each of the fish to form 2 parcels. Place the tray into the oven for 25-30 minutes.
4. While the fish is cooking, boil the new potatoes in a separate pan for 10 minutes. Drain and pat dry. Cut them all in half lengthways, brush with the olive oil and transfer into a hot griddle to cook for each side on 2 minutes each.
5. When the potatoes are cooked, remove from the heat, season lightly and sprinkle with the basil. Remove the cooked fish from the foil and serve with the new potatoes.