Baked fish with olive and pinenut stuffing
The sweetness of the raisins balances the salty-sour flavours in this dish. The stuffing is also delicious with chicken or sprinkled over aubergine.
- Preheat the oven to 180C. Pat the fish dry with absorbent kitchen paper. Take a sharp knife and push the point into the fish, then move it from side to side to create a small cavity. Put aside.
- Put some olive oil on to heat in a frying pan. Chop the onion finely, then add to the frying pan and cook over a low heat with the garlic until soft and translucent. Stir in the breadcrumbs and cook until golden brown - 4-6 minutes. Roughly chop the olives and pine nuts, add to the pan with the zest and juice of a lemon, raisins, chives and capers (rinsed and chopped) and season judiciously with salt and pepper.
- Remove from the heat and allow to cool slightly. Stuff the filling into the cavities of the fish. Place the fillets in a shallow roasting pan, spooning any leftover stuffing in and around the fish. Drizzle the fish with olive oil, season with salt and bake for 20-30 minutes. Remove and serve immediately.
This dish needs a fish such as hapuku, groper or bluenose that will break into large, juicy flakes. It also works well with whole fish such as snapper; just stuff the belly with as much filling as space will allow.