Baked Fish Ball Penne: A Delightful Seafood Pasta Adventure
50 minutes
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About Baked Fish Ball Penne: A Delightful Seafood Pasta Adventure
Craving Italian comfort food with a healthy twist? Dive into this Baked Fish Ball Penne recipe, a delicious seafood spin on a classic. Imagine tender, flavorful fish balls replacing traditional meatballs, creating a lighter yet utterly satisfying dish.This vibrant penne is tossed with a sauce made from fresh garlic, onion, and bell peppers, creating a delightful fusion of American and Mediterranean flavors. The baked fish balls offer a delicate crispness, perfectly complemented by the creamy, cheesy sauce.Easy to follow and perfect for any meal, this recipe promises a culinary adventure that will leave you wanting more. From brunch to dinner, prepare to be hooked!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Pasta
- 250 gm Penne Pasta durum wheat
Fish Balls
- 100 gm King Fish boneless, skinless
- 1 Onion medium, pureed
- 1 tsp Garlic Paste
- 1.5 tsp Salt or to taste
- 0.5 tsp Pepper black
- 1 tsp Herbs italian blend recommended, dried
- 1 Large Egg beaten
- Breadcrumb for coating
Cheesy Sauce
- 2 tbsp Olive Oil
- 1 Onion chopped, medium
- 5 clove Garlic finely chopped
- 2 tbsp Tomato Puree
- Milk as needed
- 0.25 cup Cheddar Cheese shredded
- 1.5 tsp Salt or to taste
- 0.5 tsp Pepper black
- 1 tsp Herbs italian blend recommended, dried
Penne Sauté
- Olive Oil
- 2 tbsp Butter
- 1 Onion chopped, medium
- 5 clove Garlic finely chopped
- 1 Bell Peppers green, thinly sliced
- 1 Bell Peppers red, thinly sliced
- 1 tsp Chili Flakes
Instructions
- Gently poach the king fish in simmering water until just cooked through. This ensures tender fish balls. Once cool enough to handle, flake the fish, removing any bones or skin.
- In a bowl, combine the flaked fish, pureed onion, garlic paste, salt, pepper, and dried herbs. Mix well to combine. Form the mixture into small, bite-sized balls.
- Dip each fish ball into the beaten egg, then coat thoroughly with bread crumbs. This creates a crispy exterior when baked. Arrange the coated fish balls on a baking sheet.
- Bake the fish balls at 325°F (160°C) for 20 minutes, or until golden brown and cooked through.
- While the fish balls bake, prepare the cheesy sauce. Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened and translucent.
- Add the chopped garlic and sauté for another minute until fragrant. Stir in the tomato puree and cook for a few minutes, allowing the flavors to meld.
- Pour in a splash of milk, stirring to create a smooth sauce. Season with salt, pepper, and dried herbs. Add the shredded cheddar cheese and stir until melted and creamy. Adjust the sauce consistency with more milk if needed.
- Gently add the baked fish balls to the cheesy sauce. Simmer for a minute to heat through. If the sauce becomes too thick, add a touch more milk.
- Cook the penne pasta according to package directions until al dente. Drain the pasta, reserving some pasta water.
- In a large skillet, heat olive oil and butter over medium heat. Sauté the chopped onion and garlic until softened. Add the sliced bell peppers and sauté for 2-3 minutes until slightly tender.
- Add the cooked penne to the skillet with the sautéed vegetables. Toss to combine. Season with chili flakes and a pinch of salt. Add a splash of the reserved pasta water if needed to create a light sauce that coats the pasta.
- Serve the penne immediately, topped with the cheesy fish balls and a sprinkle of extra herbs if desired.
Recipe Notes
Good To Know
- Indian Salmon, herring fish, Bombay duck, or any sea fish of your choice can be used.
- For extra moisture and flavor, try mixing a tablespoon of grated Parmesan or Pecorino cheese and a bit of lemon zest into the fish ball mixture before baking.
- If you enjoy a spicier kick, toss a handful of sliced pepperoncini or chopped pickled jalapeños with the sautéed bell peppers, or add a pinch of crushed red pepper flakes to the sauce.
- To keep the fish balls from drying out, baste them lightly with olive oil halfway through baking, or finish them under the broiler for a minute or two for a crispier exterior.
- Leftovers can be repurposed by slicing the fish balls and tossing them with the pasta and some fresh arugula or spinach for a quick pasta salad; drizzle with a bit of olive oil and lemon juice just before serving.
Expert Tips
- For a smoother fish ball mixture, pulse the fish in a food processor until finely chopped before combining with other ingredients. Overmixing can make the fish balls tough.
- If using frozen fish, ensure it's fully thawed and patted dry before incorporating it into the recipe to prevent excess moisture.
- Serve these fish balls over a bed of creamy polenta or couscous for a comforting and flavorful meal.
Storage Instructions
- Store leftover fish balls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven.
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Recipe Nutrition
Calories: 530kcalCarbohydrates: 10gProtein: 5gFat: 53gSaturated Fat: 7gPolyunsaturated Fat: 13.8gMonounsaturated Fat: 27.6gCholesterol: 3mgSodium: 3420mgFiber: 2gSugar: 6g
Priyanjali Joardar
Articles: 36
5 Comments
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This is exactly what I was looking for!
What a flavorful dish! Thanks for sharing.
I’m loving this recipe already!
I’m eager to make this recipe!
Looks so appetizing! Thank you for posting.