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This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

64 To make a fish pastry from trout, carp, Selbingen or bream. Open the fish and pull out the entrails and cut diagonal slashes in it, let the fish remain otherwise whole. Take pepper and ginger, mix them together well and a little cloves, and salt the fish well inside and out. Take butter or another fat and put it on the inside and outside of the fish. Make the pastry as for any fish and let it bake.

Other versions of this recipe:

Trout in crust or roasted or boiled (Libre del Coch)