Two of my friends live on Waiheke Island in the Hauraki Gulf of New Zealand, located about 17.7 km from Auckland. They both have kayaks and when time and weather permits one or two of them go fishing and it seems that every time they do, they catch fish.
They catch mainly snapper off Oretangi Beach where they live, but if they go to some of the other bays they catch John Dory, Kingfish and Hapuka. The fish in the three photos were caught on two separate occasions and when I stayed with them we enjoyed eating fresh fish very much .
My friend boned one of the fish, a Kawhai, a New Zealand fish which needs to be bled. He smoked it using a simple smoker and manuka wood smoking chips.
We cooked some of the snapper in colourful, enamelled, cast-iron mini “casseroles” or “dutch ovens” using simple Sicilian flavours: tomatoes, capers, garlic, olives and some Sicilian common herbs.. They are brought to the table straight from the oven so do tell your guests to be ultra careful when they eat from them. Also protect your table with mats.
Of course the ingredients can go into one large casserole, covered and baked for 25-30 minutes.
For 4 people
4 pieces of fish (1 serve per person)
4 peeled red tomatoes (or tinned)
1 tbs capers
2 cloves garlic, chopped finely
½ cup of fresh herbs, use 1 or more: parsley, basil, oregano, chopped
2 tablespoons extra virgin olive oil
8 green olives or black olives, stoned
Preheat the oven to 220°C.
Heat the extra virgin olive oil in a frying pan and pan-fry the fish lightly.
Add a little salt. Remove the fish and set aside.
Add the other ingredients and sauté, until the juice of the tomatoes is
Spoon some of the tomato mixture into each mini-casserole. Place 1 piece of
fish in each and top with more tomato.
Either cover with a lid or if using a different type of ovenproof small baking dishes cover with metal foil and bake for 7-10 minutes, depending on how cooked you like your fish.