To make the stuffing, combine the apple, bread crumbs, pecans, spring onions, oregano, butter and chicken stock together and mix gently.
Spoon the stuffing evenly into the cavities of the fish.
Prepare an indirect fire in the grill.
Layer each fish in three layers of newspaper and wrap, tucking in the ends of the paper carefully.
Soak the wrapped fish in cold water until thoroughly wet.
Place the parcels on the barbecue and cook, turning once halfway through the cooking time, for 25–30 minutes, or until the paper is dry.
Serve the trout in the paper and cut them open with scissors at the table. The skin will peel off with the paper, leaving a perfectly cooked, moist and succulent fish.
Mix the oil, lemon juice, garlic salt and pepper together.
String the sosatie sticks with mushrooms, quartered potato and halloumi cubes.
Baste with the lemon juice mixture.
Braai until the halloumi is brown and the mushrooms are cooked.
Remove from grill and serve with sweet chili sauce
TIP: To cook a larger fish, weighing about 1.5 kg, in the same way, increase the amount of wet paper and the cooking time in proportion to the size of the fish.