Fish Moons in Tomato Sauce

Ingredients

455g (1lb) cod or haddock fillet, fresh or defrosted, skinned and finely cubed
85g (3oz) fresh breadcrumbs
2 x 15ml spoon (2 tablespoons) fresh chopped parsley
1 x 15ml spoon (1 tablespoon) dried mixed herbs
1 egg, beaten
salt and black pepper
2 x 15ml spoon (2 tablespoons) olive oil
Sauce
2 x 400g can chopped tomatoes
1 carrot, peeled and finely grated
2 x 15ml spoons (2 tablespoons) tomato ketchup

Serves 2 children and 2 adults

Method

Place the fish and breadcrumbs into a large bowl.  Add the herbs, enough egg to bind and seasoning.
Mix together using a wooden spoon or your hands.
Shape into small balls and set aside.
Heat the oil in a large pan.  Add the fish moons and cook for 5-7 minutes, turning occasionally.
Add the sauce ingredients.  Reduce the heat and simmer for a further 4-5 minutes.
Serve with mashed sweet or English potatoes and corn on the cob wedges if desired.