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Fish-Stuffed Tomatoes
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Prep Time:
15 minutes
Total Time:
45 minutes
"Create a vibrant tomato-infused fish dish perfect for entertaining with fresh garden ingredients."
Ingredients:
  • 2 large tomatoes
  • 1/2 cup plus 4 teaspoons soft bread crumbs
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon instant minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon ground savory
  • 1/4 teaspoon pepper
  • 2 fish fillets, 3 ounces each
Instructions:
  • Preheat the oven to 350°F. Slice a thin piece off the top of each tomato and carefully remove the pulp, leaving a 1/4-inch wall. Place the tomatoes cut-side down on a wire rack to drain, then flip them over. Sprinkle 4 teaspoons of breadcrumbs inside each tomato.
  • Combine 1/2 cup bread crumbs with the other ingredients, excluding the fish. Spread the mixture on the fish fillets and roll them up. Place the rolled fillets inside the tomatoes, then transfer each tomato to an ungreased 12-ounce custard cup.
  • Bake without cover for approximately 30 minutes or until the fish easily flakes with a fork.

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