Maltese dolphinfish pie (Torta tal-lampuki)

1. Cut the fish (mackerel or tuna fillet will do instead of lampuki) into 4 cm pieces, salt, dust with flour and pre-fry in 2 tablespoons of olive oil for 1-2 minutes per side, then remove; take off the skin and any bones.

2. In the same pan, soften the finely chopped onions in the remaining oil for 8 minutes, add the crushed garlic, tomato purée and diced tomatoes and cook for 10 minutes.

3. Add the cauliflower, broken into small florets, and the spinach and cook for 8 minutes until the cauliflower is half-tender and most of the liquid has evaporated; stir in the sliced olives, capers, chopped mint and lemon zest, season with pepper and leave to cool.

4. Roll out two-thirds of the shortcrust pastry and line a buttered pie dish of about 26 cm; spread half the vegetable mixture over it, then the fish, then the remaining vegetables.

5. Roll out the rest of the pastry into a lid, lay it on top, press the edges together, brush with the beaten egg and prick with a fork.

6. Bake at 190 °C for 45-50 minutes until golden; rest for 15 minutes and serve lukewarm, in slices.

Tip: Lampuki (dolphinfish) migrate past Malta in autumn, when this pie appears on every table – always cool the filling before it goes into the pastry, or the base will turn soggy.