Spaghetti and fish balls
Photo by Tamara West
- Blitz tarakihi, chives and dill (or chervil), lemon zest and juice, capers, sea salt and ground black pepper to taste in a food processor. Process just to combine.
- Remove to a bowl. Add panko crumbs and ricotta beaten with the egg. Fold together. Roll into medium-sized balls.
- Fry fish balls until coloured and firm and serve with a hot tomato passata on spaghetti. Alternatively poach the fish balls in the passata.