Ingredients

The following ingredients have 4 Servings
  • 400 g fresh cod fillets (steamed)
  • 4 tablespoon panko breadcrumbs
  • 2 egg whites (lightly beaten)
  • handful of fresh basil and oregano leaves (finely chopped)
  • 1 lemon (zest and juice)
  • sea salt and freshly ground black pepper
  • 3 tablespoon flour (rice, wholemeal or plain, for coating)
  • extra virgin olive oil
  • 2 cups homemade tomato sauce

Instruction

  • In a large bow fold in the fish together with panko, basil and oregano, salt and pepper. Mix with your hands until roughly combined. Add a squeeze of lemon juice and grate over a good bit of zest.
  • Taste the mixture and add more panko or a litte oil if too wet or too dry. Finally fold in egg whites and mix until combined through.
  • Shape the mixture into tablespoon-sized balls and gently roll them over a little flour.
  • Heat a large pan with extra virgin olive oil over medium heat. Sizzle the meatballs for a few mins, until crispy and golden brown.
  • Remove the oil in excess and fold in previously made tomato sauce. Cook over low-med heat for a further 5 mins.
  • Scatter basil leaves over the top, a glug of olive oil and some extra freshly ground black pepper, and serve.
  • Enjoy on their own, with toasted bread or toss in with pasta.