Torta tal-Lampuki is a beloved Maltese autumn dish made during the lampuki (dolphinfish) season, which runs from August to November. This savoury pie combines flaky golden pastry with a rich filling of fresh lampuki, spinach, olives, capers, and pine nuts. It’s a celebration of Malta’s fishing heritage and seasonal eating.

Ingredients

For the Filling:

• 700g fresh lampuki (dolphinfish) fillets, skinned and deboned
• 2 tbsp olive oil
• 1 large onion (150g), finely chopped
• 2 cloves garlic, minced
• 200g fresh spinach, chopped
• 400g chopped tomatoes (fresh or tinned)
• 2 tbsp tomato paste
• 2 tbsp capers, rinsed
• 60g green olives, sliced
• 30g pine nuts
• Small handful fresh parsley, chopped
• Salt and black pepper to taste
• Optional: pinch dried mint or marjoram

For the Pastry:

• 2 sheets shortcrust pastry (about 500g total)
• 1 egg, beaten (for glazing)

Instructions

1. Prepare the fish: Cut the lampuki into medium chunks (roughly 3-4cm pieces). Lightly season with salt and pepper and set aside.

2. Cook the filling: Heat olive oil in a large pan over medium heat. Sauté the onion for 5 minutes until soft and translucent. Add garlic and cook briefly for about 1 minute until fragrant.

3. Add tomatoes: Stir in the chopped tomatoes and tomato paste. Simmer for 10 minutes until the mixture thickens slightly.

4. Add greens and flavourings: Add the chopped spinach and cook until wilted (about 2-3 minutes). Stir in capers, sliced olives, pine nuts, fresh parsley, and any optional herbs. Season with salt and pepper.

5. Add fish: Add the lampuki pieces and cook gently for 3-4 minutes only - they should be just barely cooked as they will finish cooking in the oven. Remove from heat and let the filling cool slightly.

6. Assemble: Preheat oven to 180°C (fan 170°C). Line a 24cm round baking dish with one sheet of pastry, leaving some overhang. Fill with the fish mixture, spreading it evenly. Cover with the second pastry sheet. Seal the edges well and trim any excess pastry. Brush the top generously with beaten egg. Prick the top lightly with a fork to allow steam to escape.

7. Bake: Bake for 40-50 minutes, until the pastry is golden brown and crisp. Let rest for at least 15-20 minutes before slicing to allow the filling to set.

Serving Suggestions

• Best served warm or at room temperature
• Often paired with a simple green salad
• Excellent the next day - flavours deepen overnight
• Perfect for autumn gatherings and celebrations
• Can be served as part of a buffet spread
• Traditional at village festas during lampuki season

Traditional Notes & Tips

• Lampuki (dolphinfish/mahi-mahi) is only in season August-November - this is when the pie is traditionally made
• Some families add diced potatoes or small cauliflower florets to the filling
• Others include a handful of raisins for slight sweetness - a Sicilian influence
• The pie is deeply associated with Maltese fishing villages in autumn
• Fresh lampuki is essential - the flavour is incomparable to frozen
• Ask your fishmonger to fillet and debone the lampuki for you
• Don’t overcook the fish before baking or it will be dry
• The bottom pastry should be slightly thicker than the top to prevent sogginess
• Some cooks add a beaten egg to the filling mixture to help bind it
• Can be made in individual portions using smaller dishes
• If lampuki is unavailable, sea bass or sea bream can substitute, though it won’t be quite the same
• The pine nuts can be lightly toasted first for extra flavour
• This pie travels well and is often taken on autumn picnics