Grey mullet with blackberry sauce

Ingredients:
2x 350g/12oz whole grey mullet, scaled and cleaned
30g/1oz butter or margarine
1 onion, peeled and finely chopped
2 sticks celery, finely sliced
170g/6oz cooked rice
225g/8oz cooking apples, cored and diced
2 tsp ground cinnamon
225g/8oz blackberries, fresh or canned
salt and black freshly ground black pepper
150ml/¼ pint water
30g/1oz soft brown sugar

Method:
1. Preheat oven to 180C/350F/Gas 4.
2. Melt the butter or margarine in a pan and gently cook the onion and celery until soft.
3. Remove from the heat. Stir in the rice, apples, half the cinnamon, half the blackberries and season well.
4. Fill each fish with the rice stuffing and place in an ovenproof dish.
5. Spoon any extra stuffing around the fish. Cover and bake for 35-40 minutes.
6. To make the sauce; place the remaining blackberries and water in a pan; cover and cook until blackberries are soft.
7. Sieve the blackberries, stir in sugar and the rest of the cinnamon. Return to the heat and cook until sugar is dissolved.
8. Pour a little of the sauce over the fish and serve remaining sauce separately.

Bon Appétit!