LAMPUKI WITH TOMATO AND CAPER SAUCE

Yields6 Servings
 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
1

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

2

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

3

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

4

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

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