Lampuki Pie

Preparation info

  • Serves

    Five or Six

    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

There are various recipes for this Maltese speciality, but the general principle is clear enough. You fry steaks of dolphin fish and incorporate them with vegetables in a pie. The vegetable I suggest is cauliflower.


  • 1 lampuka () or kg ( lb)
  • Flour
  • olive oil
  • 1 cauliflower
  • 2 onions
  • chopped parsley
  • 8 olives, stoned and chopped
  • 6 cooking tomatoes
  • 2 tbs capers
  • ½ tsp dried mint
  • short-crust pastry


    Cut and wash the fish. Cut off the head and tail (which can be used separately for a fish soup). Cut the body of the fish into thick steaks or slices. Dip these in seasoned flour and fry them lightly in olive oil.

    Now make the sauce as follows. Set the cauliflower to boil. Chop the onions and fry them in olive oil until they are golden brown. Use a fairly large pan for this, since the next step is to add to the fried onions the flowerheads of the cauliflower, together with the parsley, olives, tomatoes, capers and mint. Let the mixture simmer for 10 minutes or so, then remove from the heat and allow to cool.

    Make the pastry in your usual way or using red wine as the liquid and olive oil as the fat. Cover the bottom and sides of a baking dish with this. Remove any bones from the fried lampuka steaks and arrange these on the pastry bed. Pour over them the cold sauce. Cover the top with pastry and cook in a moderate oven until golden brown. This may take an hour or so.