• 750g boneless white fish fillets, skin removed, roughly chopped
  • 1 small brown onion, grated
  • 1 cup fresh white breadcrumbs (see note)
  • 1 egg, lightly beaten
  • 1 lemon, rind finely grated, juiced
  • 1/4 cup dill sprigs, finely chopped
  • 2 tablespoons olive oil
  • ovenbaked chips, green salad and lemon wedges, to serve
  • Lemon dill mayonnaise
  • 1 cup whole-egg mayonnaise
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons dill sprigs, finely chopped
  • Make lemon dill mayonnaise: Combine mayonnaise, lemon rind, 2 tablespoons lemon juice and dill in a bowl. Season with salt and pepper. Cover and refrigerate.
  • Preheat oven to 200°C. Line 2 baking trays with baking paper. Place fish in a food processor and process until finely chopped. Transfer to a large bowl. Add onion, breadcrumbs, egg, lemon rind, 2 tablespoons lemon juice and dill. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
  • Place chips on a baking tray. Cook, on top shelf in oven, following packet directions.
  • Meanwhile: heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Add half the fish balls to pan. Cook for 2 to 3 minutes, gently shaking pan often to brown fish balls evenly. Transfer to second baking tray. Repeat with remaining oil and fish balls.
  • Five minutes before chips are cooked, place fish balls in oven, below chips. Bake both for a further 5 minutes or until fish is cooked through and chips are crisp. Serve fish balls with lemon dill mayonnaise, chips, green salad and lemon wedges.