Torta tal-Lampuki

A favourite of the autumn kitchen when the ‘national’ fish, the Lampuka, or dorado, is in season. The fish has fine, white meat with only a few large bones. It is excellent for lightly pan-frying in olive oil, oven-baking with a rich tomato, onion, caper and wine sauce, or, making into a fish pie with spinach, cauliflower, capers, sultanas, hard-boiled eggs, herbs, and topped with shortcrust pastry.