Grease 2 aluminium sheets of around 25x25cms with butter. Place one boneless lampuki fillet on each sheet. Drizzle some lemon juice on each fillet and then scatter the breadcrumbs over the fish. Place the sundried tomatoes, the olives, capers, marjoram and parsley. Drizzle over some olive oil and season. Carefully roll each lampuki fillet to enclose the filling and then roll tightly in the foil. Twist the ends to seal well. Pour some hot water in a shallow baking tray enough to cover the base. Place the prepared rolls and bake in a moderately to slightly hot oven (175 degrees) for 35 minutes. Bring out of the oven, remove the foils and serve. Serve with baked potatoes and a salad.
Serves 4Email this Recipe Back to Guest Chef 9