Spaghetti and fish balls
Ingredients
| 500 g | Tarakihi fillets, chopped (Main) |
| 1 handful | Fresh chives, a small handful, mixed with fresh dill or chervil |
| 1 | Lemon, zest and juice |
| 1 Tbsp | Capers |
| 1 tsp | Flaky sea salt |
| 50 g | Panko breadcrumbs |
| 100 g | Ricotta cheese |
| 1 | Egg |
| 1 bottle | Tomato passata, to serve with spaghetti, if liked |
Directions
- Blitz tarakihi, chives and dill (or chervil), lemon zest and juice, capers, sea salt and ground black pepper to taste in a food processor. Process just to combine.
- Remove to a bowl. Add panko crumbs and ricotta beaten with the egg. Fold together. Roll into medium-sized balls.
- Fry fish balls until coloured and firm and serve with a hot tomato passata on spaghetti. Alternatively poach the fish balls in the passata.