1. 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.
2. 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.
3. 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.