Tama tunua I te Oumu, food from the sea. Maori use to spend many hours gathering seafood and roaming the bushes to hunt and gather plants & berries for their culinary skills. herbs, spices and berries were added to much of their cooking to add flavour.

Ingredients: -
1 whole fresh snapper,
1 lemon or orange, sliced,
½ cup green olives, pitted and sliced
3 Tablespoons capers 
3 cloves of garlic, thinly sliced,
Full handful of fresh herbs, parsley, dill etc,
Extra olives, capers, herbs, mint leaves, lemon slices etc to dress fish, 
Salt & Pepper, to taste,
Olive oil,
METHOD: -
Preheat oven to 220°C.
Wash fish. Using kitchen scissors, trim off the fins from the sides and along the spine and underside of the fish. Wash fish again and cut a few slashes in each side of the fish.
Transfer onto a baking paper-lined baking dish and season inside of the fish with salt and pepper. Stuff the cavity with the lemon or orange slices, olives, capers, garlic, and herbs, placing some into the slashes on the side of the fish as well.
Rub the outside of the fish with olive oil and season with salt and pepper. Depending on the size of the fish bake for 20 mins, or until a knife inserted to check tenderness. Rest the fish for 5 mins before serving.
Dress fish before serving with extra’s and your favourite sauces.