Fish half-Pettes

Polpettes are small meatballs. Baked in such a thick tomato sauce, they will undoubtedly be a gem on your lunch menu.

Ingredients

• 500 g fish fillet (I have salmon)
• 1 egg
• 2 green onion feathers
• 4 tbsp. l. parsley, finely chop
• 4 tbsp. l. dill, finely chop
• 5 tbsp. l. bread crumbs
• salt
• 0.5 l can of tomatoes, s / s
• 1 onion, finely chopped
• 4 tbsp. l. olive oil
• 2 cloves of garlic, finely chopped
• 1 tsp paprika
• 1 tsp Sahara
• 5 tbsp. l. white wine
• salt
• Red pepper

Directions

1. Grind fish, onions, herbs in a blender until smooth. Add egg and crumbs, salt to taste. Put the mass in the refrigerator for 20 minutes.
2. Prepare the sauce. Remove the tomatoes from the jar, peel them. Heat the olive oil in a saucepan over medium heat and sauté the onions for 5 minutes. Then add the garlic and all the spices. Sauté for a few seconds, then add the tomatoes, sugar, salt, pepper and 1 tbsp. water or fish broth and white wine. Bring to a boil and simmer over low heat for 15 minutes.
3. Make balls from the fish mass, boil in a double boiler for 5 minutes or lightly fry. Gently place the fish balls in the tomato sauce, shaking the saucepan from time to time so that the meatballs are evenly covered with the sauce. Bake in oven at 200 ° C for about half an hour.