Page 64 - Demo

Fines for mangrove Tdestruction
WO Russell Is- Mr Watts said ille- land residents gally damaging or de- caught illegally stroying marine plants
Ingredients
• 2 red onions
• 4 cloves of garlic, crushed
• 1 green zucchini
• 1 yellow zucchini
• 1 eggplant
• 2 red peppers
• 6 fresh basil leaves
• Olive oil
• 3 tbsp chopped fresh parsley
• 500g yellow cherry tomatoes
• 2 tablespoon balsamic vinegar
• Juice of 1 lemon
• 2 tbsp capers
• 1⁄2 cup mixed sliced olives
• 1 tbsp brown sugar Method
1. Roughly chop eggplant, sprinkle with salt and allow to stand for 1 hour to draw the excess water from the eggplant, pat dry.
2. Peel and slice the onions into wedges and crush the garlic, trim the zucchini, de- seed the peppers and chop into 2.5cm chunks.
3. Chop the cherry tomatoes in half and slice the basil leaves.
4. Heat 2 tablespoons of olive oil in a large casserole dish over a medium heat, add the chopped zucchini, onion and peppers – you may need to do this in batches – and fry for around 5 minutes, or until golden and softened, but not cooked through, spoon the cooked vegetables into a large bowl.
5. Add the cherry tomatoes, garlic, basil and parsley with another drizzle of oil, if needed, fry for 10 to 15 minutes until softened and golden.
6. Return the cooked vegetables to the pan and stir in the balsamic vinegar, capers, brown sugar, olives, lemon juice and a good pinch of sea salt and black pepper.
7. Mix well, breaking up the tomatoes with the back of a spoon, cover the pan and simmer over a low heat for 20 minutes, or until reduced, sticky and sweet.
8. This dish is great served hot or cold and is nice accompanied with pieces of broken bread for dipping.
Ratatouille
by MELISSA FROHLOFF
Tip: Ratatouille is a vegetarian dish that can be served hot or cold. Prep time: 90 min | Cooking time: 40 min | Serves 4-6
cutting up and burn- can have a lasting im- ing protected marine pact on Queensland’s
plants have been fined $2,668.
fisheries resources. “Healthy tidal fish habitats are important for the animals that live there, and any loss of mangroves will have a flow-on effect to fish and crab popu-
Queensland Boating and Fisheries Patrol district officer Chris Watts said fisheries officers caught the of- fenders red-handed in a rapid response to a complaint to the Fish- watch hotline.
lations,” he said. “Even minor distur-
“Fisheries inspectors observed them cut- ting mangroves with a chainsaw and throwing them onto a fire, with up to 25sq m of marine plants affected,” Mr Watts said.
bance to marine plants can have a cumulative effect, leading to a long-term decline in lo- cal fish production and general aquatic health.”
“All marine plants, including mangroves are protected by law in Queensland and a permit is required for operational works in- volving their removal, damage or destruction.
Mr Watts said Queensland Boating and Fisheries Patrol can issue on-the-spot fines of $1,334 for damaging marine plants and habi- tats, and penalties of up to $598,500 may apply in cases prosecuted in court.
“In this case, there was no permit to carry out assessable develop- ment under the Plan- ning Act 2016.
Everyone is encour- aged to help protect marine plants and re- port any damage to the 24-hour, toll-free Fish- watch hotline 1800 017 116.
“Fisheries Infringe- ment Notices were is- sued to the two resi- dents, with fines of $1,334 each.”
Follow Fisheries Queensland on Face- book, Instagram and Twitter – @DAFQld

Page 64 – Bush ’n Beach Fishing, January 2021
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