Preheat the oven to 180ºC / 350ºF / Gas 4. Rinse the trout under cold running water and pat them
dry with paper towels. Season lightly with salt and freshly ground black pepper.
Combine the dates, cooked rice, half the onion, the coriander, ginger, cinnamon, almonds and
half the butter in a bowl. Season well with salt and freshly ground black pepper.
Spoon the stuffing into the fish cavities and place each fish on a well-greased double sheet of
foil. Brush the fish with the remaining butter, season with salt and freshly ground black pepper
and divide the remaining onion among the four parcels. Wrap the fish neatly and seal the edges of
the foil. Place the parcels on a large baking tray and bake for 15-20 minutes, or until cooked to
your liking. Serve dusted with ground cinnamon.