I was having lunch with Renzo, a friend who runs a blog in Italian, and had thought of preparing his Fish Meatballs for supper but, alas, as I am not a fan of fried food I have turned to this recipe instead, which I created on they way back home.

  • 2 cod fillets (thawed in my case)
  • 1 heaping cup (130g) baby carrots
  • 1 tin (80g) tuna in olive oil
  • 1 tin (125g) mackerel in olive oil
  • 2 tsp anchovy paste
  • 6 medium potatoes
  • 1 organic lemon (zest and juice)
  • 1 organic egg
  • 1 Tbsp Parmesan Cheese or Grana Padano cheese

First discard the oil from both tins; put the kettle on and have boiling water ready; quarter the potatoes (will cook faster) and set in a deep pan, with the baby carrots. Cover with boiling water and boil (high heat) for at least 10 minutes, or until soft (you can stick your fork into them to check).

Heat the oven to 180’C

In a food-processor place all remaining ingredients but the cheese; grate the zest of the lemon, then the juice, retaining the pips. Blitz until the fillets will have turned into small bits and the mixture looks well amalgamated. Spoon into a oven-proof loaf dish and level.

Drain the potatoes and the baby carrots, transfer to the food-processor (no need to use extra tools, and if any of the fishy mixture is still in it, the better) bowl and mash thoroughly, add the cheese and season as appropriate.

Scoop the mashed compost on top of the fish mixture and transfer to the oven for 40 minutes or until crispy and golden on top.

Serves 4 with a large, green salad.