Golden fish keftedes sizzle in the pan, releasing anise-scented steam from fennel seeds and fresh parsley. Creamy mustard sauce clings to each tender bite of white fish, while beside it, herby rice flecked with vermicelli offers fluffy, aromatic comfort. Dill garnish adds a bright, fresh lift—pure Greek-inspired delight for family sharing.
By Georgina Hayden
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
This fish keftedes with herby rice and vermicelli earns a Nutri-Score C. The score reflects balanced proteins from white fish alongside carbs from rice and vermicelli, moderated by crème fraîche fats. Calculated automatically from ingredients—serves as a guide only.
Equipment
- pestle and mortar
- food processor 🛒 Check out Amazon’s Choice
- ovenproof frying pan
- large saucepan
- baking tray (optional for resting)
Ingredients
For the fish keftedes
- ½ tsp fennel seeds, roughly ground
- ½ bunch fresh flatleaf parsley, roughly chopped
- 100g/3½oz fresh breadcrumbs
- 600g/1lb 5oz white fish fillets (cod, haddock or pollock), skinned, boned, chunked
- 2 large free-range eggs
- olive oil, for frying
- 4 spring onions, trimmed, finely sliced
- 2 garlic cloves, finely chopped
- 2 tsp French mustard
- 400ml/14fl oz crème fraîche
- 1 tbsp capers
- ½ bunch fresh dill, finely chopped, to garnish
- salt and freshly ground black pepper
For the herby rice and vermicelli
- 275g/9¾oz basmati or long-grain rice
- 30g/1oz unsalted butter or 3 tbsp olive oil
- 100g/3½oz vermicelli, broken into 2–3cm pieces
- 400ml/14fl oz vegetable stock or chicken stock
- ½ tsp sea salt
- 2 bunches fresh soft herbs, such as flatleaf
parsley, coriander or mint, finely chopped
Customise
- Swap cod for sustainable haddock or pollock in fish keftedes—keeps the light texture.
- Use gluten-free breadcrumbs for coeliac-friendly fish keftedes.
- Try lemon zest instead of fennel for brighter Greek fish keftedes vibe.
- Opt for dairy-free yoghurt in place of crème fraîche for lighter sauce.
Method
Prep keftedes mix (under 10 mins – do ahead)
- Preheat oven to 220C/200C Fan/Gas 7 – gets things hot while you mix. Grind fennel seeds roughly with pestle and mortar or pulse in food processor with parsley and breadcrumbs. This releases that anise kick without overpowering.
- Add fish chunks, crack in eggs, season well with salt and pepper. Pulse just once or twice—keep it chunky so fish stays tender, not pasty. Wet your hands before rolling, stops sticking like glue.
- Roll into balls, 3-4cm each. Chill on a plate 10 mins if you can—firms them up for perfect frying. Overlap this with rice rinse, saves time.
Cook keftedes in sauce (20 mins total)
- Heat oil medium in ovenproof frying pan—a good glug. Fry fish keftedes all sides till golden crisp, about 5-7 mins. Drain on plate—don’t skip, keeps crunch.
- Sauté aromatics: Drizzle more oil, add spring onions and garlic low heat 10 mins till soft sweet. Stir mustard and crème fraîche, bubble 2 mins. Low heat prevents bitter garlic, builds flavour base. Nestle keftedes back, season sauce.
- Finish in oven: Scatter capers, roast 10 mins—sauce thickens, fish cooks gently through. Garnish dill fresh at end for zing. Rest while rice steams.
Herby rice and vermicelli (parallel, 20 mins)
- Rinse rice cold till water clear—starch gone means no gluey mess. Soak 30 mins ahead if possible, drain. Multitask with keftedes prep.
- Fry vermicelli golden: Melt butter medium in saucepan, toss vermicelli 3-4 mins till nutty brown—key for texture pop. Add hot stock, salt, rice; boil hard, lid on low 15 mins no peek.
- Rest right: Off heat, tea towel under lid 5 mins—sucks up steam for fluffy grains. Fork through herbs last—brightens everything. Family style rocks.
Serve hot, sauce on table—dig in.
Suggested Wine Pairing
Fish keftedes with herby rice and vermicelli pair best with crisp whites cutting creamy mustard sauce, echoing fennel, dill, parsley notes.
Pinot Grigio (£9 Tesco) – apple pear zip lifts white fish lightness.
Sauvignon Blanc (£11 Sainsbury’s) – gooseberry grass cuts crème fraîche, matches herby rice herbs.
Picpoul de Pinet (£10 Asda) – lemon minerals tackle capers, vermicelli perfectly. Fish keftedes wine pairing nailed.
What can you serve with this
- Tzatziki – cool yoghurt garlic cucumber refreshes rich fish keftedes sauce, Greek classic.
- Greek salad – tomatoes feta olives crunch acidity balances herby rice carbs.
- Lemon wedges – squeeze brightens fennel white fish in keftedes.
- Pitta bread – mops mustard sauce, vermicelli rice bits.
FAQs for Fish Keftedes
- Are fish keftedes gluten-free? Swap gluten-free breadcrumbs, check stock—stays nut-free pregnancy-safe.
- Can I make fish keftedes ahead? Yes, chill balls overnight; fry sauce day-of for crisp.
- What fish works best in keftedes? Cod haddock pollock—firm whites hold without crumbling.
- How to prevent soggy herby rice? Rinse thorough, tea towel rest absorbs steam magic.
- Is vermicelli necessary with rice? Toasts nutty, adds crunch—authentic Greek lift don’t skip.
- Can I bake fish keftedes only? Fry first crust, then oven—bake alone no sear.
- Lower fat fish keftedes? Air fryer crisp post-fry, less oil same taste.
Nutri-score Health Check
Scores C (A healthiest-E least). Auto-calculated ingredients: proteins fibres vs fats carbs. Guide only.
Positive Factors
- Lean white fish protein punch.
- Fresh herbs spring onions vitamins.
- Seafood omega-3 goodness.
Negative Factors
- Crème fraîche saturated fats.
- Rice breadcrumbs carbs.
- Frying olive oil calories.