WHOLE OCEAN TROUT WITH APRICOT AND ALMOND STUFFING

Serves 4–6

(for a 3.5–4.5 litre slow cooker)

1 small onion

1 tablespoon finely chopped fennel

2 tablespoons chopped dried apricots

2 tablespoons finely chopped almonds

2 tablespoons lime juice

1 teaspoon finely grated lime rind

1 tablespoon chopped parsley

½ teaspoon salt

1 egg

1 ocean trout or similar firm-fleshed fish, cleaned and scaled

To make the stuffing, peel and very finely dice the onion. Place in a bowl with the fennel, apricot, almonds, lime juice and rind, parsley and salt. Lightly whisk the egg and combine with the other stuffing ingredients. Stuff the fish with this mixture.

In the slow cooker, place a piece of baking paper large enough to cover the base and most of the way up the sides. Place the fish on this.

Place lid on cooker and cook for 2½ hours on Low.

Note: Choose a fish that will fit in your cooker – it may be necessary to remove the head and tail.