Pan-fried lampuki with capers and pine nuts

Michael Diacono uses this traditionally local fish with a bit of a twist to the usual tomato, olive and caper sauce. He makes an orange and pine nut sauce with plenty of salty capers. 

Pan fried lampuki with capers and pine nuts

Serves 4

  • 1 large lampuka, cleaned and filleted
  • Flour to dust seasoned with salt and pepper
  • 50ml olive oil
  • 2 small oranges
  • 1 tbsp capers
  • 1 tbsp toasted pine nuts
  • Pepperoncino
  • Basil


  1. Season the fish and dredge through the flour.
  2. Heat the olive oil in a large non- stick frying pan and add the fish.
  3. Fry gently on both sides for about 5 minutes then add the grated rind of ½ an orange and the juice of both.
  4. Cook for 1 min then add the capers and toasted pine nuts and some chili.
  5. Serve at once garnished with basil leaves and orange slices.

This recipe first appeared on Gourmet Today TV, aired on TVM on 13 November, 2015.

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