Palestinian Fish Meatballs include flaky cod, fresh herbs, aromatic spices and red chiles. Make fish kofta for a delicious starter or a light meal!

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Ingredients

6 tbsp olive oil
1 1/4 cups large red onion, diced (1 large)
1 1/4 cups large white onion, diced (1 large)
6 garlic cloves, minced
1 1/2 lbs cod fillet, skinless, boneless, cut into 1 1/4 inch chunks
2 red chiles (fresno or red jalapeño, 1 diced, 1 sliced into rings)
3/4 cup fresh parsley, chopped
3/4 cup fresh dill, chopped plus few sprigs for garnish
1 lemon (2 tsp zest then cut into 6 wedges)
1 large egg
2 tsp Fish Spice Blend (See Below)
1 tbsp sumac
1 tsp salt
1/2 tsp ground black pepper
2/3 cup Greek yogurt, plain

Fish Spice Blend
2 tsp ground cardamom
2 tsp ground cumin
2 tsp turmeric
1 tsp paprika
½ tsp salt
¼ tsp cayenne powder


Instructions

Preheat oven to 450°F. To make the Fish Spice Blend: Whisk together in a small bowl to combine. Store in an airtight container if not using right away. I like to blitz this mixture in a spice grinder to make the salt powdered and thoroughly mixed, but this is optional.

Put 3 tablespoons of the oil into a large sauté pan and place on a medium-high heat. Once hot, add the onions and cook for 12 minutes, stirring occasionally, until softened and golden. Add the garlic and cook for another 5 minutes. Remove from the heat and set aside to cool.

In a food processor pulse the chunks of fish a few times until broken down a bit. Add the cooled onion mixture, chopped chile, herbs, lemon zest, egg, 2 teaspoons of fish spice mix, sumac, salt and black pepper. Process again until finely chopped but not a complete paste.

Using a 3 tbsp cookie scoop or your hands, shape the mixture into about 16 meatballs.

Put 2 tablespoons of oil into a large frying pan and place on a medium-high heat. Once hot, add the kofta and brown all over in batches of 2 or 3 and fry for about 4 minutes, turning often.

Transfer to a parchment-lined baking tray and bake for 4 or 5 minutes, until just cooked through. Remove from the oven and set aside for 5 minutes to slightly cool.


To serve, spread the yogurt evenly on plate and top each with 3-4 cod meatballs, saving any extra for seconds. Sprinkle the kofta with sumac, dill sprig and sliced chile. Drizzle over the last tablespoon of oil and serve, with a lemon wedge alongside.

Notes

Make Ahead Instructions

Fish kofta meatballs can be made up to a day in advance – up to the point where they are about to go into the oven. Once cooked, they can be eaten immediately or refrigerated and served the next day. Serve either at room temperature or warmed through.


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