My husband David cooked these fish balls in a tomato sauce from a recipe by Tess Mallos in The Food of Morocco. They were light and moist and perfect served with crusty bread. In a food processor place 500g (17 oz) of skinless and boneless firm white fish (we had Ling), 1 egg, 2 spring onions, 2 tablespoons of flat-leaf parley, … Continue reading saffron fish balls + fresh lemon salad