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29 Lampuki Pie Serves 6 INGREDIENTS For the filling 1 kg fresh lampuki fillets (skin & bones removed) 2 medium onions, finely chopped 2 cloves garlic, minced 2 large tomatoes, peeled & chopped (or canned) 1 cup fresh parsley, chopped 1 cup fresh mint leaves, chopped 1 cup peas (fresh or frozen) 3 hard-boiled eggs, chopped (Optional) 1 cup black olives, sliced 1/2 cup capers (optional) 1/4 cup olive oil Salt & pepper to taste Juice of 1 lemon For the dough 500 g all-purpose flour 275 g unsalted butter (cold, cut into cubes) Whole Egg 1 tsp salt Water or milk (as needed) METHOD e dough 1. Sieve the flour into a large bowl. 2. Rub in the lard or butter until the mixture resembles coarse breadcrumbs. 3. Add the salt and mix well. 4. Gradually add cold water (or milk) and knead until you get a smooth dough. 5. Cover the dough with a clean cloth and let it rest for about 30 minutes before using. e filling 1. Heat the olive oil in a large pan over medium heat and sauté the onions for 5–7 minutes until softened. Add the garlic and cook for another minute, then stir in the tomatoes and cook until they break down into a thick sauce. 2. Add the lampuki fillets, season with salt and pepper, and cook gently for 8–10 minutes, turning the fish carefully until cooked through 3. Break the fish into large flakes and stir in the parsley, mint, peas, olives and capers. Add the lemon juice and, if using, the chopped hard-boiled eggs. 4. Cook for a further 2–3 minutes, then remove from the heat and leave the filling to cool completely before assembling the pie. Pan-Seared Lampuki with Lemon Butter Sauce Serves 3 INGREDIENTS 500–600g lampuki, cut into 3 thick steaks 350g zucchini, sliced into rounds 45g unsalted butter 12g garlic (approximately 3 cloves), finely minced 40–50ml fresh lemon juice 1 medium lemon (approximately 100g), thinly sliced 10g fresh flat-leaf parsley, finely chopped 4g salt, or to taste 2g freshly ground black pepper, or to taste Fresh garden salad, to serve (optional) METHOD 1. Pat the lampuki dry with paper towels and season both sides with salt and freshly ground black pepper. 2. Heat a dry grill pan or skillet over medium-high heat. Grill the zucchini slices for 2–3 minutes on each side, until tender with char marks. Transfer to a plate and keep warm. 3. In the same hot pan, sear the lampuki steaks for 3–4 minutes on one side until golden. Turn and cook for another 2–3 minutes, or until just cooked through. Transfer to a warm plate. 4. Lower the heat to medium-low. Add the lemon juice and garlic to the pan and simmer gently for 1–2 minutes. Add the lemon slices and warm briefly. 5. Stir in the butter until melted and the sauce is smooth and glossy. Add the chopped parsley, then remove from the heat. 6. Arrange the grilled zucchini on serving plates and place a lampuki steak on top. Spoon over the lemon garlic butter sauce and garnish with the lemon slices and extra parsley, if desired. Serve immediately with a fresh garden salad.