Fish entree - light
1 lb fish (tilapia, cod, swai, etc) boiled or grilled
1/2 lb prawns or shrimp
1/4 cup fresh parsley, chopped
1/3 cup parmigiano reggiano, grated
Real Italian breadcrumbs
Extra virgin olive oil
Arrange fish and shrimp in a food processor and roughly chop them. Transfer in a bowl and add eggs, parmigiano and parsley, season with salt (and pepper if you like) mix until all ingredients are well combined.
Preheat oven to 375.
Shape fish mixture in walnut-size balls and dredge in breadcrumbs, rolling until uniformly coated.
Arrange fish-balls on a baking dish lined with parchment paper (or lightly brushed with olive oil) and bake on central rack for 15-20 minutes. They have to be golden.
Serve with a fresh salad or steamed/sauteed/baked vegetables (or a mix of them).
This recipe serves 3-4 people, depending on whatelse is served.
- You can also sautee this fish-balls: once you made the balls, flatten them with the palm of your hand, then dredge in breadcrumbs. Warm olive oil and sautee them until golden on both sides.
- You can serve them with a light tomato sauce.
- The smaller the fish-balls, the faster the baking/cooking.
- You can use grana padano or pecorino romano instead of parmigiano.