Cooking time: 15 minutes
Preparing time: 10 minutes
3 pieces of bass or 2 pieces of bream
1 large onion
Half a bunch of parsley
3-4 slices worth of bread crumbs (about 1 bowlful)
1 small egg
Salt, black pepper
Fillet the fish and remove the bones. Mince the onion, parsley and fish meat in a rondo. Move the minced material into a bowl, add the egg, salt and black pepper, and then knead the material.
Leave the mixture to rest for 20-25 minutes, and then break off pieces and shape them into meatballs by hand. Fry in a small amount of oil in a non-stick pan. Serve hot.