Oven Fried Fish Albondigas
Try this tasty tapas recipe with Tapeña Verdejo
1 large egg
2 cups fine bread crumbs
3 tablespoons freshly grated manchego cheese
1/4 cup chopped parsley
1 tsp minced garlic
2 Tbsp olive oil
1 pound firm white fish (halibut or tilapia)
1 - 15 ounce can diced fire roasted tomatoes
1 clove minced garlic 1 tsp dried crumbled oregano
Salt and pepper to taste
Chop the fish very fine.
Combine the egg, 3 tablespoons bread crumbs, cheese, garlic, oil and parsley together. Add the fish and thoroughly mix. Roll mixture into 1 – 1 ½ inch balls.
Put remaining bread crumbs into a flat bowl or platter. Roll each fish ball through the bread crumbs and place on a oiled baking sheet.
Refrigerate the balls for 40 – 60 minutes.
Preheat oven to 550F.
Spray balls with Canola Oil spray and put in oven. Cook for 10 minutes.
Cook on medium-low until liquid is reduced by half. Spread sauce on a medium size platter and nestle the fish albondigas into the sauce.