When ordering your fish, ask the fishmonger to remove the backbone from the inside, leave the head and tail on but remove all other fins and descale if necessary.
Rub the cavity of the fish well with the lemon juice and some salt and pepper. To make the stuffing, mix together the dates, ginger, ground almonds, rice and cinnamon. Push 6-8 hazelnut-sized knobs of butter into the mixture and stuff the fish with it.
Butter a large piece of aluminium foil, smother the fish itself in butter and season with salt and pepper. Wrap tightly in the foil, place on a baking tray and
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