Fishball Linguine

• 350 g white fish fillets
• 20 g breadcrumbs
• 1 egg
• 1 tablespoon chopped fresh herb (Basil, Parsley, Tarragon)
• 1 garlic clove, minced
• 1 pinch sea salt
• 3 grinds pepper
• 2 tablespoons olive oil
• 200 ml white wine
• 4 garlic cloves, chopped finely
• 2 lemons, zest of
• 2 large chilies, chopped finely
• 1 handful parsley, chopped finely

1. In a blender pulse the fish together with the egg until chopped finely but not completely mushed.
2. Transfer this to a mixing bowl and add the Breadcrumbs, Garlic and Herbs and season with salt and pepper.
3. Then mix thouroughly and leave to mingle for 10 minutes.
4. The breadcrumbs will now absorb the moisture.
5. Shape the mixture into Walnut sized balls and cover with cling film.
6. Refridgerate for an hour to let them firm up.
7. To make the Fishballs:.
8. drizzle them after they are cooled with some olive oil and swish around to get them all coated.
9. Then grill them on some grease proof paper under a medium grill, turning occationally for about 10 minutes.
10. Meanwhile cook the Linguine in salted water for 10 minutes (100g raw pata per person).
11. For the sauce, heat a wok and pour in the oil, add the garlic and chilli and let it sizzle for a minute, then add the lemon zest and parsley and the linguine.
12. Stir it all together and voila!

white fish, breadcrumbs, egg, fresh herb, garlic, salt, pepper, olive oil, white wine, garlic, lemons, chilies, handful parsley

Taken from www.food.com/recipe/fishball-linguine-411324 (may not work)