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Spaghetti and fish balls

Name: Spaghetti and fish balls
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

Tamara West

Warren Elwin

Food writer

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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

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.