Spicy Fish Balls in Tomato Sauce

FOR THE FISH BALLS
500 g white fish fillets, skinned & boned
2 teaspoons coriander, finely chopped
1 pinch salt
1 pinch black pepper
2 eggs
150 ml single cream or natural yoghurt
125 g fresh breadcrumbs
1/2 lemon
sunflower oil, to fry

TOMATO SAUCE
1 can tomatoes
1 clove garlic
1 onion, roughly chopped
1 pinch salt
1 pinch black pepper
1 cup red wine

4 servings

Wash the fish, pat dry with kitchen paper and cut into small pieces.

Place into the bowl of a food processor with the coriander, salt, pepper, eggs, cream or yoghurt, half the breadcrumbs and the lemon juice and process for 45 seconds until the mixture is smooth and creamy.

Chill the mixture for an hour.

Whizz all the sauce ingredients together in a food processor or blender to make a smooth sauce.

When you are ready to cook the fish balls, pre-heat the oven to gas mark 6, 400F (200C).

Heat a little oil in a heavy frying pan.

Using your hands, form the fish mixture into snooker sized balls, roll them in the remaining breadcrumbs and fry them gently, turning them occasionally until they are an even golden brown.

Place the cooked fish balls in a shallow baking dish and pour over the sauce.

Bake in the oven for 20 minutes until bubbling.