Fish Meatballs with Parsley

Fillet the fish, removing all bones. Finely chop the onion, parsley, and fish meat by processing them in a food processor. Transfer to a bowl, add the bread crumble, egg, salt, and black pepper, and knead the mixture. Let the mixture rest for about 20–25 minutes, then tear off pieces by hand, shape them, and prepare the meatballs. Fry in a non-stick pan with a small amount of oil and serve hot.