Sicilian style fish balls
| Recipe By: | Prue Leith Chef's Academy |
Ingredients
- 6 tbsp olive oil
- pinch salt and pepper to taste
- 1/2 bunch basil leaves, torn or fennel tops
- 2 tinned whole, peeled or cherry tomatoes
- 4 garlic cloves, finely chopped
- 1/2 onion, finely chopped
- olive oil
- 2 tbsp lemons, juiced and zested
- 4 eggs
- 30 g Grana Padano, finely grated
- 70 g brown bread crumbs
- small bunch Italian parsley, finely chopped
- 2 tsp dried oregano
- 1 tbsp raisins, chopped in half
- a pinch cinnamon
- 50 g pine nuts
- 500 g yellowtail (or yellowfin tuna)
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Cooking Instructions
To make the sauce:
- Warm the pan, add the olive oil, then the garlic and onions and sauté until soft. Add the oregano, tomatoes, pinch of salt and sugar and allow it to cook for about 15-20 minutes. Blend the mixture to a puree and add the basil.
To make the fish balls:
- Chop the fish into 2cm blocks and sauté in a large hot pan with the cinnamon and the pine nuts.
- Cook on all sides until the fish is browned and the nuts toasted. About 1-2minutes.
- Allow the fish to cool in a bowl, then add the rest of the ingredients and using a fork crush them together.
- Shape the mixture into small meatballs and placed on an olive oil greased tray and rest in the fridge for 10 minutes.
- Pre-heat the oven grill.
- Grill the meatballs for about 7 minutes, turning them over regularly.
- Serve in the hot tomato sauce with whole wheat couscous, quinoa or steamed basmati rice.
- Garnish with a scattering of chopped parsley and lemon wedges.
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