Issue link: https://read.uberflip.com/i/1547435
27 Lampuki Involtini Serves 3 INGREDIENTS 600g fresh lampuki fillets, skin removed and flattened 200g fresh spinach 2 cloves garlic, finely chopped 1 small onion, finely chopped 250g cherry tomatoes, halved 50g black or green olives, pitted and sliced 1 tbsp capers, rinsed 4 tbsp olive oil Salt and freshly ground black pepper, to taste Toothpicks to secure the rolls METHOD 1. Blanch the spinach in boiling water for 1–2 minutes, then drain well, squeeze out any excess water and chop finely. 2. Heat olive oil in a pan over medium heat. Add the onion and half the garlic and sauté until softened. Stir in the spinach and cook for another 2–3 minutes. Season with salt and black pepper, then set aside to cool slightly. 3. Place the lampuki fillets on a chopping board and flatten gently, if necessary, to make them easier to roll. Season both sides with salt and black pepper. 4. Spoon some of the spinach filling onto each fillet, spreading it evenly. Roll the fillets firmly around the filling and secure with toothpicks. 5. Heat the remaining olive oil in a large frying pan over medium heat. Add the lampuki rolls and sear on all sides until lightly golden. 6. Add the remaining garlic, cherry tomatoes, olives and capers to the pan. Stir gently and cook for a few minutes until the tomatoes begin to soften and release their juices. 7. Cover the pan, lower the heat and cook for approximately 8–12 minutes, depending on the thickness of the rolls, until the fish is cooked through. Turn the rolls gently halfway through cooking and add a splash of water if the sauce becomes too dry. 8. Arrange the lampuki involtini on a serving platter, spoon over the tomato, olive and caper sauce, and finish with a drizzle of olive oil. As seen on tv