Baked Fish with Stuffing

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 one 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