Pollock fish balls with tomato and lemon

1. Remove the fish and let it thaw in the refrigerator for the time indicated on the package. Once thawed, cut the fillets into cubes and mix them in a food processor with the egg, coriander and flour. Add salt, pepper and blend again.

2. Make some balls as the size of a walnut. Put a skillet over low heat with 1 tablespoon of oil olive. Add the chopped onions and garlic. Let melt for a few minutes.

3. Stir in the frozen tomatoes. Adjust the seasoning, then sprinkle with sugar and lemon zest. Place the fish balls on the tomatoes, cover and let stew over low heat for 20 minutes before serving.

Photo credit: Sucré Salé