Fishball Linguine Recipe

Name: Fishball Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 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

Servings: persons

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!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 350 g white fish fillets, 20 g breadcrumbs, 1 egg, 1 tablespoon chopped fresh herb (Basil, Parsley, Tarragon), and more.

Yes, Fishball Linguine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fishball Linguine

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