Spaghetti and fish balls

Tamara West

Ingredients

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 Tbsp	Capers
1 tsp	Flaky sea salt
50 g	Panko breadcrumbs
100 g	Ricotta cheese
1	Egg
1 bottle	Tomato passata, to serve with spaghetti, if liked

Directions

1. 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.
2. Remove to a bowl. Add panko crumbs and ricotta beaten with the egg. Fold together. Roll into medium-sized balls.
3. Fry fish balls until coloured and firm and serve with a hot tomato passata on spaghetti. Alternatively poach the fish balls in the passata.

More of Warren's fast fish dishes

• Indian spiced fish kebabs
• Mustard fried fish
• Fish crumbles