I can honestly say, hand on heart, that I enjoyed this as much as my beloved fillet steak – well, almost as much.

(Serves four)

1 zucchini, about 100 g
1 small orange or yellow pepper, peeled if preferred
2 plum tomatoes
Extra virgin olive oil
1 small onion, halved and finely sliced
1 clove garlic, finely chopped
Salt and pepper
4 pieces skinless white fish fillet, about 180 g to 200 g each
1 jar Stukkutal-Ħabaq
Handful pitted black olives, shredded
Basil leaves to garnish

Preheat the oven to 200ºC. Top and tail the zucchini and core the pepper, then cut both into matchsticks. Peel, deseed and thinly slice the tomatoes.

Heat a tablespoon of oil in a pan and fry the onion, zucchini and pepper gently until they start to soften. Add the garlic and tomatoes and fry for a minute more. Season with salt and pepper and set to one side.

Lay the fish down on what would be the skin side and spread a tablespoon of the stukku over the flesh. Fold the tail end over the middle and bring the other side up to cover the tail, then turn the fillets over so that the joins are underneath. Generously brush a baking dish with oil and put in the fish.

Top the fish with the vegetables, dividing them equally, scatter over the shredded olives, then drizzle each piece of fish with a tablespoon of olive oil. Bake for 20 to 25 minutes, then transfer to warm plates, spoon over the juices remaining in the dish, garnish with basil leaves and serve with boiled new or sauté potatoes.