Fish Polpette

This is yesterday's meal, still just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. 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 fresh basil dressing.

Fish Polpette

Anchovies, Fresh saltwater white fish fillet (cod, plaice, pollock), 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, oregano, thyme, rosemary, fennel seeds, Parmesan cheese, pasteurised free-range egg, wholemeal spaghetti, panko (contains gluten), extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, sulfiet, vis.

Microwave

Warm the spaghetti with tomato sauce and fish polpette (fish balls) loosely covered for 3-4 minutes. Serve with the salad (cold).

Oven — 200°C, 15-35 minMarleen's choice

Preheat the oven and warm the spaghetti with tomato sauce and fish polpette (fish balls) covered with an oven-safe plate or aluminium foil for 15-20 minutes. Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy110,5 kcal

Protein7,07 g

Fat2,5 g

of which saturated0,45 g

Carbohydrates13,4 g

Dietary fibre2,14 g

Salt0,66 g

Average weight: 540 g