Baked fish meatballs

Name: Baked fish meatballs
Ingredients: 500 g hake or another fish with few bones; 1500 ml water; 1 teaspoon salt; 1 bay leaf; 3-4 sage leaves; 6 peppercorns; 2 eggs; 1 tablespoon ricotta; 5 garlic cloves; 15 g parsley; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 3 tablespoons olive oil

Fish - Baked fish meatballs by Malvina G. - Recipia

These baked fish meatballs start with hake simmered with bay leaf and sage, and come out soft in the middle with browned edges. Ricotta and garlic give them a tender texture, and their shape is like ordinary meatballs, with boiled fish instead of meat. I prefer them cold, with a seasonal salad. Prep: 20 minutes. Cook: 35 minutes. Rest: 20 minutes. Total time: 75 minutes. Servings: 2. Approximately 490 kcal and 53 g protein per serving.

Ingredients

500 g hake or another fish with few bones
1500 ml water
1 teaspoon salt
1 bay leaf
3-4 sage leaves
6 peppercorns
2 eggs
1 tablespoon ricotta
5 garlic cloves
15 g parsley
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons olive oil

Preparation

1. Put the fish in a pot with 1500 ml water, 1 teaspoon salt, the bay leaf, sage leaves and peppercorns. Bring the water to a boil, then simmer the fish for 10 minutes, until the flesh flakes easily. 2. Drain the fish and let it cool for 20 minutes. Remove the bones. 3. Put the cooled fish in a blender with the eggs, ricotta, peeled garlic, chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Blend until smooth. 4. Heat the oven to 200°C and line a baking tray with parchment paper. Shape the meatballs; if the mixture is soft, scoop it up with a spoon and place the portions on the tray. 5. Drizzle the 3 tablespoons olive oil over the meatballs. Bake for 25 minutes, until browned around the edges.

Notes

They keep in a sealed container in the refrigerator for up to 3 days. You can leave out the ricotta for a dairy-free version; the fish and eggs remain, so the dish still contains these allergens. Hake with few bones is easy to debone, and if the fish has skin, remove it after boiling along with the bones. Use short pulses in the blender so the mixture doesn't get too smooth and sticky. Cold, with a seasonal salad, they make a simple meal.