Lampuki Pie | FoodieAtlas

Ingredients

1 lb (450g) lampuki fish (or substitute with mackerel or another firm fish), cleaned and filleted
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup black olives, pitted and sliced
1/4 cup capers
1/4 cup raisins
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cinnamon
Salt and pepper to taste
1 sheet puff pastry or shortcrust pastry
1 egg, beaten (for egg wash)
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Filling

Heat olive oil in a large pan over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the diced bell pepper and cook for a few minutes until tender.

Stir in the cherry tomatoes, black olives, capers, raisins, and tomato paste. Cook for another 5 minutes.

Add the dried oregano, dried basil, ground cinnamon, salt, and pepper. Mix well.

Gently fold in the fish fillets and cook until just cooked through, about 5-7 minutes.

Remove from heat and let cool slightly.

Assemble the Pie

Preheat your oven to 375°F (190°C).

Roll out the pastry sheet on a floured surface. Place it into a pie dish, trimming any excess.

Spoon the fish filling into the pie crust.

Cover with another sheet of pastry or fold the edges over the filling to create a rustic pie. Seal the edges and make a few slits on top to allow steam to escape.

Brush the top with the beaten egg for a golden finish.

Bake the Pie

Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and crispy.

Serve

Garnish with chopped fresh parsley before serving.