How to make
The fish are cut open at the belly, cleaned nicely inside and out and coated with oil on the outside. Grease the grill with an immersed in oil sprig of rosemary, or cotton, put in the trout to fry from both sides. The almonds are crushed using a pounder.
Chop the onion coarsely, dice the tomatoes. Fry the onions in the hot oil, then add the tomatoes, black pepper and chopped parsley. Finally, add the crushed almond nuts and mix everything well.
Place the baked fish in a serving plate, cut them down the middle on one side, gently remove the bones. Stuff the fish with the filling, then close. Serve garnished with fresh vegetables.
