200°C · 15-35 min
GezinsvriendelijkAllergens
Gluten
Lactose
Ei
Sulfiet
VisFish Meatballs
These Italian fish meatballs are made from fresh white fish fillet, which I cook in the oven. The meatballs sit atop a fragrant tomato sauce. The lemon zest and fresh parsley give the fish balls a surprising flavour. Served with al dente whole wheat spaghetti and a crisp salad dressed with refreshing basil dressing.
Fish Meatballs
Anchovies, Fresh saltwater white fish fillet (cod, sole, coley), tomatoes, courgette, cherry vine tomatoes, fennel, white onion, garlic, red chilli, lemon, fresh basil, parsley, kalamata olives, capers, sun-dried tomatoes (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), oregano, thyme, rosemary, fennel seeds, Parmesan cheese, pasteurised free-range egg, whole wheat spaghetti, panko (contains gluten), extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, sulfiet, vis.
Microwave
Heat the spaghetti with tomato sauce and fish meatballs loosely covered for 3-4 minutes (1 person), up to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 15-35 minMarleen's choice
Preheat the spaghetti with tomato sauce and fish meatballs covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person), up to 25-35 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.