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Take a few pieces of boneless, skinless cod, place on baking parchment and bake in a medium oven for about 20 minutes. Once cooked cut into small chunks and let cool.
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Chop parsley and a few cloves of garlic, mix with 1 raw egg then add to the chunks of cod. Knead until well blended and it becomes a smooth paste.
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Make around 12 small dumplings with the dough. Heat some good olive oil in the pan and fry until they are golden, around 5 minutes. Put aside.
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Make the tomato sauce. Chop the onions into small pieces and fry in the olive oil. When the onions are softened add the chopped tomato and fry for a further 5 minutes. Add a teaspoon of flour and a little water and stir. Then add the meatballs, cook on a low heat for 5 minutes until they are ready to serve.
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Tip: Serve with crispy croûtons or fresh warm bread.