Cod meatballs in tomato sauce with bread

Ingredients

For 1 serving

• Cod180 g
• Eggs0.5
• Breadcrumbs20 g
• Parmigiano Reggiano8 g
• Tomato passata200 g
• Bread50 g
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, fish,

Method

1. Rinse the cod, pat it dry with kitchen paper, remove skin and bones and cut it into pieces.
2. Blitz the cod in a food processor with the beaten egg, breadcrumbs, grated Parmigiano, salt and pepper until smooth and easy to shape; if it is too soft, add a spoonful of breadcrumbs.
3. With wet hands shape 6–7 walnut-sized meatballs and set them on a plate.
4. In a wide pan heat the tomato passata with the oil and a pinch of salt over medium heat for 5 minutes, until it starts to simmer.
5. Lay the fish balls in the sauce, cover and cook over medium-low heat for 12 minutes, turning them gently halfway, until firm and cooked through.
6. Turn off the heat, add a few torn basil leaves and serve with the bread for mopping up the sauce.