Lampuki

Method

Heat olive oil in a large shallow pan over medium heat and soften the sliced onions with garlic until translucent, approximately 5 minutes. Add the chopped tomatoes, white wine, olives, and capers, then simmer for 10 minutes to allow the flavours to combine. Season the cleaned lampuki fish inside and out with salt and pepper, then carefully place the whole fish into the tomato sauce. Reduce heat to low, cover with a lid or foil, and cook for 15-20 minutes until the fish is cooked through and flakes easily at the thickest part near the backbone. Scatter fresh parsley and mint over the fish just before serving. The lampuki should be served directly in the pan or transferred to a serving dish with all the sauce, accompanied by crusty bread or boiled potatoes.