A Maltese Specialty

Recipe

Il- Kartell Fish Pot

Ingredients

1 chopped onion

2 minced garlic cloves

8 Cherry tomatoes

1/4 lemon zest　

1 Whole lemon for juice 　　

10 capers

2 pitted black olives

1 glass Vermentino or Chardonnay wine

Pinch of dill seeds

Thick steaks of Grouper (Dott)

　

Caper sauce & Fish

Method

1. Fry the onions and garlic in oil until they turn lightly brown.

2. Add the cherry tomatoes, lemon zest, capers, olives, and dill seeds and stir.

3. Add the chopped grouper pieces and white wine and cover.

4. Allow to simmer for 15 minutes without stirring.

5. Before serving, squeeze some fresh lemon over the top and　

drizzle on some high-quality olive oil.

Baked Aubergine and Onion　

Method

Place a few unpeeled onions and aubergines in an oven dish; perforate the skin of the onions and aubergines to prevent them from bursting. Cook for an average of half 　an hour at 180-200 degrees celsius. Leave the onions and aubergines to cool, then peel. Add a little olive oil, capers, garlic, chopped parsley and basil, salt, and pepper.

This recipe comes to us courtesy of Chef Philip Spiteri of the Il-Kartell Restaurant.