LAMPUKI WITH TOMATO AND CAPER SAUCE

3 large lampuki cut into 3 or 4 portions, heads and tails discarded

5 tbsp plain flour

4 tbsp olive oil

1 large onion chopped

3 cloves garlic chopped

4 large tomatoes, skinned, deseeded and chopped

400 g tinned chopped tomatoes

2 tbsp tomato puree

1 tbsp red wine vinegar

250 ml water

Salt and freshly ground pepper to taste

200 g capers

100 g black olives, stoned

A handful of fresh basil leaves

Roll the lampuki portions in the flour until evenly coated; dust off any excess

Heat 2 tbsp olive oil and fry the lampuki pieces for about 5 minutes on each side until cooked through; remove from the pan and allow to cool; once cool enough to handle remove the skin and all the bones and set aside

Heat the remaining 2 tbsp of olive oil in a deep saucepan; fry the onion and garlic until soft; add the tomatoes, tomato puree, vinegar and water and simmer for about 10 minutes, until the sauce thickens; adjust the seasoning; add the capers and black olives and simmer for another 3 minutes

Place the cooked lampuki portions in a shallow dish and pour the hot sauce over them; scatter the fresh basil leaves on top and serve with crusty bread

Print Options:

LAMPUKI WITH TOMATO AND CAPER SAUCE