| How To Cook: |
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1. Cut off the head and tail of a fair-sized lampuka and cut the rest of the fish in rather thick slices.
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2. Dip in seasoned flour and fry lightly-on no account must they be overcooked. (The head and tail may be used for fish soup.)
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3. Fry the chopped onions, add the tomatoes and let simmer.
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4. Add the cooked cauliflower sprigs, parsley, olives (whole, or stoned and chopped) and capers and let simmer.
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5. Grease a pie dish and line with pastry. Remove the fish mixture from the heat and let cool a little.
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6. Remove the backbone from the lampuka and place the fish in the pie dish, and then add the vegetable mixture to cover the fish; cover with pastry.
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7. Bake in a moderate oven (350°F) until the pastry is a pale golden color.
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