Coriander fish balls in tomato sauce
Created | Updated Aug 17, 2002
For the fish balls:
500 g White fish, skinned & boned,
handful of coriander, finely chopped
sea salt and freshly ground black pepper to taste
2 eggs
150 ml natural yoghurt
125 grams fresh breadcrumbs
half a lemon
sunflower oil, to fry
For the tomato sauce:
1 can tomatoes
1 clove garlic, chopped
1 onion, roughly chopped
sea salt and freshly ground black pepper to taste
glass of red wine
Wash the fish, pat dry with kitchen paper and cut into small pieces.
Place into the bowl of a food processor with the coriander, salt, pepper, eggs, cream or yoghurt, half the breadcrumbs and the lemon juice and process for 45 seconds until the mixture is smooth and creamy.
Chill the mixture for an hour.
Blend all the sauce ingredients together in a food processor to make a smooth sauce.
When you are ready to cook the fish balls, pre-heat the oven to gas mark 6, 400F (200C).
Heat a little oil in a heavy frying pan. Form the fish mixture into snooker sized balls, roll them in the remaining breadcrumbs and fry them gently, turning them occasionally until they are an even golden brown.
Place the cooked fish balls in a shallow baking dish and pour over the sauce.
Bake in the oven for 20 minutes until bubbling.
500 g White fish, skinned & boned,
handful of coriander, finely chopped
sea salt and freshly ground black pepper to taste
2 eggs
150 ml natural yoghurt
125 grams fresh breadcrumbs
half a lemon
sunflower oil, to fry
For the tomato sauce:
1 can tomatoes
1 clove garlic, chopped
1 onion, roughly chopped
sea salt and freshly ground black pepper to taste
glass of red wine
Wash the fish, pat dry with kitchen paper and cut into small pieces.
Place into the bowl of a food processor with the coriander, salt, pepper, eggs, cream or yoghurt, half the breadcrumbs and the lemon juice and process for 45 seconds until the mixture is smooth and creamy.
Chill the mixture for an hour.
Blend all the sauce ingredients together in a food processor to make a smooth sauce.
When you are ready to cook the fish balls, pre-heat the oven to gas mark 6, 400F (200C).
Heat a little oil in a heavy frying pan. Form the fish mixture into snooker sized balls, roll them in the remaining breadcrumbs and fry them gently, turning them occasionally until they are an even golden brown.
Place the cooked fish balls in a shallow baking dish and pour over the sauce.
Bake in the oven for 20 minutes until bubbling.
