• 1 gilled and gutted whole fish (Salmon, Snapper, Tarakihi, see in store for range)
• 2-3 tomatoes, chopped finely
• 1 onion, chopped finely
• Lots of fresh dill, chopped
• Salt and freshly ground pepper
• Olive oil
• Lemon juice

Wash the fish thoroughly. Baste the skin with olive oil and salt and pepper. Set aside. In a bowl, mix the tomato, onion, dill and approximately 2-3 tablespoons of olive oil. Season and stuff the fish with this. Place the fish on an oiled baking dish and bake in a pre-heated moderate oven until the fish is fully cooked throughout. Depending on the size of the fish, this could take between 20-35 minutes.

Keep checking the fish every 5 minutes after the initial 10 minutes to ensure it does not over cook and dry out. If the skin is burning quickly and the fish is still not ready, cover with foil and continue cooking. When fish is cooked, baste the skin with more olive oil and freshly squeezed lemon juice.  

This dish can be accompanied with boiled or baked kumara and a tossed green salad.

Alternatively, seasoned flounder or sole can be wrapped in greased foil and baked or grilled on a hot plate until cooked – a healthier alternative!