Well in advance of cooking the fish, prepare the stuffing.
Combine the sage, softened butter, lemon juice, spice and seasonings, bread
crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food
processor, pulsing to combine well. Remove and place in a bowl. Keep
refrigerated until ready to use.
Preheat the oven to 425 degrees. Season the flounder with
salt and pepper and rub the trout with olive oil. Divide the stuffing between
the 4 fish evenly and spread an even layer inside the cavity of the fish.
Divide the shrimp in the same way and add the shrimp in a layer in top of the
herb butter. Close the fish to seal in the stuffing. Lay the fish on an oiled
rack and set in a roasting pan. Place the fish in the oven and roast for 12
minutes on each side. Remove and serve immediately.
A Chilled Sauvignon Blanc compliments this dish beautifully.
I also served a chopped spinach side dish which was easy to
make... That will soon be in the Smashing Side Dishes