SUNNY FISH BALLS
All round, crispy-soft, iodized and super fragrant, these Italian fish balls will seduce you for sure! Serve them as a fun and light dish (they are also baked!) or even as an aperitif, they will make you travel to Italy!
Why Italian? for its flavors (mix of parsley and lemon) and because there is the little touch of ricotta which will make the balls softer.
400 g Sea bram fillet
100 g ricotta
1 Lemon zest
2 tbsp parmesan
Salt / Pepper
Preheat the oven to 200°C. Line a baking sheet with baking paper. Put the breadcrumbs on a flat plate.
Mix the fish cut into pieces with the chopped parsley, lemon zest, Parmesan, ricotta, egg and 1 teaspoon of salt and Pepper. Add 2 tablespoons of breadcrumbs to obtain a slightly soft but sticky dough (if necessary add a little more bread).
Using wet hands, form walnut-sized balls of fish, rolling well in palm. Roll them in the breadcrumbs to coat them well. Place the meatballs on the baking sheet.
Drizzle with olive oil and bake for about 15 minutes. The meatballs should brown slightly and become crispy on top. You can also turn them halfway through cooking (they will be a little more golden but less round).