Baked sea bream and zucchini balls with mash

Ingredients

For 1 serving

• Sea bream170 g
• Zucchini100 g
• Breadcrumbs20 g
• Egg whites1
• Potatoes180 g
• Reduced-fat milk60 ml
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, fish,

In season: May – September

Method

1. Heat the oven to 200 °C (conventional). Wash and peel the potatoes, cut them into pieces of about 3 cm, put them in cold water, bring to the boil, salt and cook for 20 minutes, until soft.
2. Meanwhile wash and trim the courgettes, grate them on the coarse side of a grater and squeeze them well in a tea towel to remove the water.
3. Remove the skin and bones from the sea bream fillets and chop them finely with a knife; mix with the courgettes, egg white, breadcrumbs, torn basil, salt and black pepper until the mixture holds together.
4. Shape 6 balls, place them on a lined baking tray, drizzle with half the oil and bake for 15 minutes, until golden and firm to the touch.
5. Warm the milk. Drain the potatoes and pass them through a potato ricer, then beat in the hot milk, the remaining oil and salt until the mash is fluffy; serve with the fishballs.