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This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Stuffing for a Fish. Get ginger, saffron, figs and peeled apples and grind up everything together; then get good pinenuts and crush them finely; then slice the fish through its [ ] stuff the fish through its mouth —first carefully cleaning the mouth and pouring a drop of oil down it; then set it on the grill with rosemary, and make a basting sauce for it of vinegar, spices and saffron.