Lampuki Pie

Seasonal fish pie combining lampuki with vegetables and Mediterranean flavourings.

• Serves: 6-8 people
• Preparation: 30 min
• Cooking: 1 hr

Ingredients

• 700g fresh lampuki (dolphinfish) fillets, skinned and deboned
• 2 tbsp olive oil
• 1 large onion (150g), finely chopped
• 2 cloves garlic, minced
• 200g fresh spinach, chopped
• 400g chopped tomatoes (fresh or tinned)
• 2 tbsp tomato paste
• 2 tbsp capers, rinsed
• 60g green olives, sliced
• 30g pine nuts
• Small handful fresh parsley, chopped
• Salt and black pepper to taste
• Optional: pinch dried mint or marjoram
• 2 sheets shortcrust pastry (about 500g total)
• 1 egg, beaten (for glazing)

Method

1. Check the lampuki fillets carefully for skin and bones, cut them into chunks and season lightly.
2. Soften the onion and garlic, add the tomatoes and tomato paste and simmer until slightly thickened.
3. Wilt the spinach into the sauce, then stir in the capers, olives, pine nuts, parsley and optional herbs.
4. Add the lampuki and cook gently for only 3–4 minutes, then cool the filling slightly.
5. Line a pie dish with pastry, add the filling, cover with a second sheet, seal, vent and brush with egg.
6. Bake at 180°C until the pastry is crisp and golden, then rest for at least 15 minutes before slicing.

Food safety: Heat the centre of the casserole to at least 74°C.