Fish balls with lemon and olives

I love preparing Shabbat meals, what I don't love is being stuck in a repetitive rut, so I try to switch up the sauces as much as possible, here is another example of something that I make often but with a twist.




For the fish:
2 pounds kosher ground fish (available at the fish store)
option: you can use 1 pound salmon and 1 pound whitefish
1/4 cup breadcrumbs
1 egg
1/4 cup chopped parsley
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp paprika
For the sauce:

1 can of pitted cooking olives sliced (boil them once and rinse)

2 lemons washed & thinly sliced
1 red pepper sliced

4-5 cloves garlic

Oil
Freshly chopped coriander

Salt and a dash of turmeric

In a bowl mix all the ingredients for the fish and let it rest for an hour in the fridge, then heat a pan and add 1 tbsp of oil olive and 1 of canola oil, shape your fish balls with oiled hands to get them nice and smooth and sear them for a few minutes on each and put aside. In the same pan add the remaining oil, garlic, sliced lemons, pepper and olives, cover with water and bring to a boil. Add the salt and turmeric and reduce by at least half, then add the fish balls and coriander and cook for at least another 25 minutes, till sauce has reduced, all water has evaporated and fish balls are browned and firm.

Enjoy!