In small bowl mix prunes, sherry and breadcrumbs together.
Season with salt and pepper and mix in parsley and dill.
Mold mixture into cavity of trout, secure with toothpicks, tie closed with butcher’s string, or use metal or bamboo skewer laced through the fish.
Heat oil pan over medium high heat on stove or bbq side burner, cook trout for 3-4 minutes each side.
Add a squeeze of lemon juice and garnish with fresh chopped chives.