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
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
