Maltese fish cooking ranges from a light bowl of Aljotta to a substantial lampuki pie. Garlic, tomatoes, capers, olives, herbs, and lemon appear in different combinations throughout these recipes. Start with the fish you can get, then choose a method that suits it.

Lampuki, also known as dolphinfish or mahi-mahi, are associated with late summer and autumn in Malta. If you are cooking abroad, the name at the fish counter may differ. When a recipe suggests an alternative fish, check that its texture and cut suit the method; a whole fish for soup and a steak for grilling are different starting points.

The groups below include both seafood dishes and clearly labelled accompaniments so you can build a complete meal. For the place of fish in seasonal cooking, read our Lent and Easter food history. For another family menu, explore Maltese Sunday lunch.

Ways to Cook Lampuki

Choose by the meal you want to make and the time you have:

• A quick pan-fried main: Lampuki Moqlija takes about 30 minutes, with a light flour coating, lemon, garlic, and parsley. Prepare your salad or Arjoli first and serve the fish straight from the pan.
• A pie for 6-8 people: Torta tal-Lampuki uses 700g of prepared fillets in a 24cm shortcrust pie. Allow time for the filling to cool before assembly and for the pie to rest after baking. Serve with salad or Kapunata.

For either recipe, mahi-mahi is the name to look for abroad. Frozen fillets should be thawed in the fridge and dried before cooking. Buy by the prepared weight or number of portions in the recipe; a whole fish includes bones and trimmings.