Spicy Fish Balls in Tomato Sauce
This recipe transforms white fish fillets into tender, herbed fish balls, which are first pan-fried until golden and then baked in a flavourful tomato sauce. The sauce is a simple blend of tinned tomatoes, onion, garlic, and red wine. It's a wholesome and satisfying dish that pairs wonderfully with classic roast potatoes and a green vegetable for a complete meal.
Ingredients
- 500 g white fish fillets, skinned & boned
- 2 teaspoons coriander, finely chopped
- 1 pinch salt
- 1 pinch black pepper
- 2 eggs
- 150 ml single cream or 150 ml natural yoghurt
- 125 g fresh breadcrumbs
- 1/2 lemon
- sunflower oil, to fry
- 1 can tomatoes
- 1 clove garlic
- 1 onion, roughly chopped
- 1 pinch salt
- 1 pinch black pepper
- 1 cup red wine
Method
- Rinse the fish fillets, then dry them thoroughly with kitchen paper before cutting into small chunks.
- Add the fish pieces to a food processor bowl along with the coriander, salt, pepper, eggs, cream or yoghurt, half of the breadcrumbs and the juice from the lemon. Process the mixture for 45 seconds until it becomes smooth and creamy.
- Refrigerate this fish mixture for one hour.
- Combine all the listed sauce ingredients in a food processor or blender and blend until you have a smooth sauce.
- Before cooking the fish balls, set your oven to heat to gas mark 6, 400F (200C).
- Pour a small amount of sunflower oil into a heavy-based frying pan and place it over heat.
- Take the chilled fish mixture and use your hands to shape it into balls the size of snooker balls. Coat each ball in the leftover breadcrumbs, then fry them gently, turning now and then, until they achieve a uniform golden brown colour.
- Transfer the browned fish balls to a shallow baking dish and cover them evenly with the prepared tomato sauce.
- Bake the dish in the preheated oven for 20 minutes, until the sauce is bubbling.
Nutrition (per serving)
Sodium483900 mg
Recipe details
CategoryHealthy
AuthorZoe4782
