Fish Balls in Mushroom-Tomato Sauce - serves 4

1 lb hoki or other white fish fillets, skinned
4 tbsp fresh wholemeal bread crumbs
2 tbsp snipped chives or spring onion
14 oz can chopped tomatoes
3/4 button mushrooms, sliced
Salt and pepper to taste

Cut the fish fillets into large chunks and place in a food processor. Add the bread crumbs, chives or spring onion. Season to taste with salt and pepper and process until the fish is finely chopped, but still has some texture left.
Divide the fish mixture into about 16 even-sized pieces, then mould them into balls with your hands.
Place the tomatoes and mushrooms in a wide saucepan and cook over a medium heat until boiling. Add the fish balls, cover and simmer for about 10 minutes, until cooked. Serve hot.