Serves: 4

Ingredients

• 1 onion, chopped
  
• 4 garlic cloves, minced
  
• 1 yellow bell pepper, diced
  
• 5 baby potatoes, sliced
  
• 100 g cherry tomatoes, halved
  
• 2 lampuki fillets, skinless, cut into bite-sized pieces
  
• 2 tsp olive oil
  
• 2 tbsp melted butter
  
• 50 g Camel Brand black olives, pitted
  
• 20 g capers
  
• A handful of baby spinach
  
• 6 sheets filo pastry
  
• 1 tsp sesame seeds
  
• Fresh parsley, chopped
  
• Salt and pepper
  

Method

1. Heat 1 tsp olive oil in a pan and gently fry the onion and garlic until softened.
   
2. Add the potatoes and cook for 5 minutes, then stir in the bell pepper and tomatoes. Cook for another 2 minutes.
   
3. Add the lampuki, Camel Brand olives, and capers. Season to taste, then stir in the spinach. Cover and cook gently for 5 minutes, then remove from the heat. Mix lightly, drain off any excess liquid, and let cool.
   
4. Combine the melted butter with 1 tsp olive oil.
   
5. Line a baking dish with dampened baking paper (squeeze out excess water first). Lay 6 sheets of filo pastry in the dish, allowing the edges to hang over the rim.
   
6. Brush the base with the butter mixture, then spread in the cooled fish filling (avoiding excess liquid).
   
7. Fold the filo edges over the filling, brush with more butter mixture, and sprinkle with sesame seeds.
   
8. Bake in a preheated oven at 180°C for 30 minutes, or until golden and crisp.
   
9. Serve warm or cold, garnished with fresh parsley.