Libyan Fish Balls      in Tomato Sauce Serves 4 to 6 For the Kifte 1 pound fish fillet, snapper, grouper, or tilapia,          chopped fine or pulsed in a food processor 1/2 cup bread crumbs 2 large eggs, beaten 1/2 cup chopped onion 1 garlic clove, chopped 1/4 cup chopped parsley 1/4 teaspoon freshly grated nutmeg Salt and pepper to taste Flour for dredging 1/2 cup olive oil (not extra virgin) For the Sauce 1 15-ounce can diced or crushed tomatoes 2 tablespoons tomato paste 1/2 cup water 8 large fresh basil leaves, sliced thin (or 12 small) 2 teaspoons fresh tarragon, chopped 1/2 teaspoon chili flakes (optional) juice of 1/2 a lemon Salt and pepper to taste Directions: 1. Preheat oven to 350°F (175°C) 2. Place kifte ingredients, except flour and oil into food processor.      Blend until well combined and smooth.      Transfer mix to a clean bowl, add the ground fish      and mix until well combined. 3. Heat the olive oil over medium-high heat in a saute pan.      Form fish mixture into 12 egg-sized oval balls.      Dredge in flour, and brown them on all sides in the preheated pan.      Transfer the fish balls to a baking dish. 4. Combine all of the sauce ingredients in a medium saucepan.      Bring to a simmer and cook for 5 minutes.      Season to taste with salt and pepper.      Pour the hot sauce over the fish balls. 5. Bake in pre-heated oven for 35 to 40 minutes.      until bubbling throughout 6. Serve hot or warm with couscous, rice or pita.