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In a large bow fold in the fish together with panko, basil and oregano, salt and pepper. Mix with your hands until roughly combined. Add a squeeze of lemon juice and grate over a good bit of zest.
Taste the mixture and add more panko or a litte oil if too wet or too dry. Finally fold in egg whites and mix until combined through.
Shape the mixture into tablespoon-sized balls and gently roll them over a little flour.
Heat a large pan with extra virgin olive oil over medium heat. Sizzle the meatballs for a few mins, until crispy and golden brown.
Remove the oil in excess and fold in previously made tomato sauce. Cook over low-med heat for a further 5 mins.
Scatter basil leaves over the top, a glug of olive oil and some extra freshly ground black pepper, and serve.
Enjoy on their own, with toasted bread or toss in with pasta.