Fish Balls in Tomato Sauce

Fish Balls

• 500g white fish flesh
• Half bunch parsley
• 1 egg
• ⅓ cup fresh breadcrumbs
• 1 ½ tablespoons extra virgin olive oil
• Grated rind of 1 lemon
• Pepper, to taste

Sauce

• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 1 small red chilli, seeded and finely chopped (optional)
• 700g bottle of tomato passata
• One third cup of extra virgin olive oil
• Half cup of water or vegetable stock
• 1 tablespoon lemon juice

First make the fish balls

1. Cut the fish into large pieces and place in a blender or food processor.
2. Add the parsley, egg, breadcrumbs, extra virgin olive oil, lemon rind and pepper.
3. Process for 10-20 seconds until the fish is finely chopped.
4. Form the mixture into small balls, about the size of a golf ball. Put them aside.

Then make the sauce

1. Fry the onion and garlic in a little extra virgin olive oil until soft and shiny.
2. Add  chilli, passata, and water into a saucepan.
3. Bring to the boil and simmer, partially covered, for 10-15 minutes.
4. Add the lemon juice.
5. Place the fish balls into the sauce. Cover and simmer gently for about 15 minutes, turning occasionally until the fish balls are cooked all the way through.
6. Serve immediately with your favourite side dish.