Sesame Sea Bass Meatballs

 


  • 400 grams of sea bass fillet
  • 1 small onion
  • 2 cloves of garlic
  • 3 tablespoons of panko
  • 1 egg
  • One teaspoon each of thyme and cumin

FOR BASE 

  • 3 spring onions
  • 1 chilli pepper

FOR SAUCE

  • 4 tablespoons of olive oil
  • 2 cloves of garlic
  • ½ cup of homemade tomato puree
  • 1 teaspoon of tomato paste
  • 1 teaspoon dried rosemary
  • Salt, pepper

FOR THE TOP

  • Roasted Sesame


Stew the sea bass in boiling water for 5 minutes. Remove to a bowl with a colander and leave to cool. After the cold, add grated onion, crushed garlic, panko, egg and spices and mix well. Rest in the refrigerator for 30 minutes. Take the meringues from the mixture and roll them in your hand. Place on a baking tray and bake in a preheated 180 degree oven until golden brown. For the sauce, put the olive oil in the pot, add the garlic. Immediately add the tomato puree and tomato paste and mix. Add spices and salt. When the sauce thickens, take it off the stove. Sprinkle sesame seeds on the meatballs and serve with the sauce.

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