Wash and dry the trout and then cut them lengthwise in order to be able to stuff them.
Chop the herbs and put them in a bowl with a lot of oil and lemon juice, a pinch of salt and pepper.
Let the herbs soak in the oil and lemon mixture for at least 2 hours and then chop them with the pine nuts until you have a creamy mixture. You can use either a blender or a mortar and pestle. If the mixture is too dry, add more oil and lemon juice.
Stuff the trout with the herb mixture. Sprinkle the sliced onion, more oil, salt and pepper on the outside of the trout.
Cook the fish in the oven at 170° C for about 40 minutes. Add the 1/2 cup white wine and let it simmer with the fish.
Salmon fillets can be used instead of the trout and almonds in the place of the pine nuts.