Clean, gut, rinse, drain and salt the fish for half an hour.
Mix grated feta cheese with bread crumbs, chopped parsley, cinnamon, crushed cloves and garlic cloves, season a little with salt and pepper. Fill the fish with the mixture, close the opening (by using a toothpick or by sewing) and place the filled fish in an ovenproof dish greased with oil. Put a bay spice on each fish and spread butter evenly over it.
Cook in a heated oven at medium heat (180 degrees Celsius) for about 60-90 minutes, basting several times with the juices, turning the fish carefully from time to time so that they turn golden brown at the end.
A very fine specialty. Trout can also be used instead of tench.
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