Allergens
Gluten
Lactose
Ei
Sulfiet
VisFish Polpette
These Italian fish balls are made from fresh white fish fillet, which I cook in the oven. The balls sit atop a fragrant tomato sauce. The lemon zest and fresh parsley give the fish balls a surprising flavour. Served with al dente wholemeal spaghetti and a crunchy salad dressed with a refreshing basil dressing.
Fish Polpette
anchovy, Fresh saltwater white fish fillet (cod, plaice, coley), tomatoes, courgette, cherry tomatoes, fennel, white onion, garlic, red chilli, lemon [sulphites], fresh basil, parsley, kalamata olives, capers, sun-dried tomatoes (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt) [sulphites], oregano, thyme, rosemary, fennel seeds, Parmesan cheese [milk], pasteurised free-range egg, wholemeal spaghetti [gluten], panko (contains gluten) [gluten], extra virgin olive oil, white wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, sulfiet, vis.
MicrowaveMarleen's choice
Heat the spaghetti with tomato sauce and fish polpette (fish balls) loosely covered for 3-4 minutes (1 person), or 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 15-35 min
Preheat the spaghetti with tomato sauce and fish polpette (fish balls) covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person), or 25-35 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
