These are best served as a starter as the flavours are quite bold. Cod, hapuku and snapper are suitable for the dumplings.
Place fish, garlic, egg white, oregano and lemon zest in a food processor and pulse to a fine paste. Season to taste. Refrigerate for half an hour.
Divide mixture into
To make the sauce, place oregano and parsley in a bowl with anchovies and capers. Stir in olive oil and lemon juice. Leave at room temperature to develop flavours.
To serve, spoon some sauce on a plate and sit two to three fish balls on top.
© 2003 Peter Gordon. All rights reserved.