Preheat the oven to gas 6, 200°C, fan180°C.
Mix together the breadcrumbs, currants, pine nuts, orange zest and juice, and parsley.
Place the fish into an ovenproof dish and spoon the filling loosely into the cavities of the fish. Drizzle over the oil, season and bake for 10-12 minutes until the fish is cooked through.
Serve with a tomato and onion salad and lemon wedges for squeezing.