Torta tal-lampuki (Maltese Fish Pie)

Ingredients

• 500g (1.1 lb) lampuki fish fillets, skin removed 500g (1.1 lb) lampuki fish fillets, skin removed
• 1 sheet of puff pastry 1 sheet of puff pastry
• 2 tomatoes, sliced 2 tomatoes, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons capers 2 tablespoons capers
• 10 green olives, pitted and halved 10 green olives, pitted and halved
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Roll out the puff pastry sheet and line a greased pie dish with it.
3. 3.
   Arrange half of the tomato slices on the bottom of the pastry.
4. 4.
   Place the lampuki fish fillets on top of the tomatoes.
5. 5.
   Sprinkle the sliced onions, capers, and halved olives over the fish.
6. 6.
   Season with salt, pepper, and lemon zest.
7. 7.
   Cover the filling with the remaining tomato slices.
8. 8.
   Fold the excess pastry over the top to seal the pie.
9. 9.
   Drizzle olive oil over the pastry.
10. 10.
    Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown.
11. 11.
    Allow the pie to cool slightly before serving.

Treat your ingredients with care...

• Lampuki fish — Ensure the fish fillets are fresh and free from any bones. If lampuki fish is not available, you can substitute it with other firm white fish such as cod or haddock.
• Puff pastry — If you prefer a lighter version, you can use filo pastry instead of puff pastry. Just make sure to brush each layer with olive oil or melted butter.

Tips & Tricks

• To enhance the flavors, marinate the fish fillets with lemon juice, salt, and pepper for 30 minutes before assembling the pie.
• Serve the Torta tal-lampuki with a side of fresh salad dressed with lemon vinaigrette for a refreshing contrast.
• For a touch of heat, add a pinch of chili flakes to the filling mixture.
• If you prefer a vegetarian version, you can substitute the fish with roasted vegetables such as zucchini, eggplant, and bell peppers.
• Leftover Torta tal-lampuki can be enjoyed cold the next day, making it a perfect option for a picnic or packed lunch.

Serving advice

Serve the Torta tal-lampuki warm as a main course accompanied by a side salad or roasted vegetables. Cut it into slices and enjoy the delicious combination of flavors and textures.

Presentation advice

Garnish the Torta tal-lampuki with a sprig of fresh parsley or basil leaves to add a pop of color. Serve it on a decorative platter to showcase the beautiful golden crust.