Fish Boulettes Morroccan Style

For the fish:

600 g white fish such as cod
15 g flat parsley
15 g fresh coriander leaves
½ teaspoon turmeric
1 shallot
¼ teaspoon cumin
Juice of ½ lemon and grated rind
A handful of breadcrumbs

For the sauce:

1 shallot, chopped
1 garlic clove, chopped
20 g coriander
400 g fresh tomatoes, skinned and seeded
2 tablespoons sundried tomato paste
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon cayenne

Method: 

In a saucepan, fry the shallot in a little olive oil for a few minutes until soft and translucent, add the garlic and fry for one more minute.
Add coriander and cook until it just begins to wilt.
Add the chopped tomatoes and cook over high heat for couple of minutes.
Add the tomato paste, spices and salt.
Add a little water (50ml) cover and allow simmering on low heat for 20 minutes.
Place the parsley, coriander and shallot in a food processor and blend until chopped. Cut the fish into cubes; add it to the herbs together with the spices, lemon juice and rind. Blend until well combined, season with salt to taste.
Form 2 cm balls with the mixture. Roll each in the breadcrumbs. Place ion an oven tray and sprinkle with olive oil.
Place in a pre-heated oven at 180⁰C for 20 minutes, until they turn crispy and a golden colour.
Serve with couscous which you prepare according to manufacturer’s instructions.