Lemon swordfish meatballs with tomato salad

Ingredients

For 1 serving

• Swordfish160 g
• Breadcrumbs20 g
• Eggs0.5
• Lemon zest2 g
• Mint3 g
• Tomatoes200 g
• Bread40 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, fish,

In season: June – September

Method

1. Skin the swordfish and cut it into pieces. Blitz it in a food processor with the beaten egg, breadcrumbs, lemon zest, mint leaves, salt and pepper until the mixture holds together.
2. With wet hands shape 6 balls and flatten them slightly.
3. Heat half the oil in a non-stick pan over medium heat and cook the balls for 8 minutes, turning often, until golden all over and firm in the centre.
4. Meanwhile wash the tomatoes, cut them into wedges and dress with the remaining oil and a pinch of salt.
5. Serve the fish balls with the tomato salad and the bread.