Baked Fish with Stuffing
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1 large whitefish (2-3 pounds) or other fish
lemon juice to taste
1/4 cup oil
1 tsp cayenne 1 tsp cumin (optional)

Heat oven to 350F. Wash fish, sprinkle with lemon. Let stand for 30
minutes, drain. Coat fish with oil and spices, and place in a baking pan.

Stuffing:
1/3 cup pine nuts or shredded almonds
2 tbsp olive oil (recipe said butter, but oil will work)
1 cup parsley chopped
3 cloves garlic crushed
allspice to taste

Sauté nuts in oil until lightly brown. Add parsley and spices and sauté for
1 minute  Stuff raw fish with the mixture. To prevent fish from drying,
wrap with lightly oiled foil  Bake for 30-40 minutes, or until fish is
tender and easily flaked, makes 4-5 servings.

From: Eat Right for your Type, by Peter D'Adamo