|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 tsp||Flaky sea salt|
|50 g||Panko breadcrumbs|
|100 g||Ricotta cheese|
|1 bottle||Tomato passata, to serve with spaghetti, if liked|
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- 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.