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Fish Moons in Tomato Sauce Serves 2 children and 2 adults

  • Ingredients:

  • 455g (1lb) cod or haddock fillet, defrosted, skinned and finely cubed
  • 85g (3oz) fresh breadcrumbs
  • 2 15ml spoon (2 tbsp) fresh chopped parsley
  • 1 15ml spoon (1 tbsp) dried mixed herbs
  • 1 egg, beaten
  • salt and freshly milled black pepper
  • 2 15ml spoon (2 tbsp) olive oil
  • For the sauce:
  • 2 400g can chopped tomatoes
  • 1 carrot, peeled and finely grated
  • 2 15ml spoons (2 tbsp) tomato ketchup

Method

  1. Place the fish and breadcrumbs into a large bowl.  Add the herbs, enough egg to bind and seasoning.
  2. Mix together using a wooden spoon or your hands.
  3. Shape into small balls and set aside.
  4. Heat the oil in a large pan.  Add the fish moons and cook for 5-7 minutes, turning occasionally.
  5. Add the sauce ingredients.  Reduce the heat and simmer for a further 4-5 minutes.
  6. Serve with mashed sweet or English potatoes and corn on the cob wedges if desired.

Recipe kindly donated by The Seafish Industry

 

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