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🍽️ Stuffed squid tubes on fried tomato slices

226 kcal · 30 min · 4 servings

Ingredients

• 4 squid tubes (approx. 400 g, frozen)
• 180 g pollock fillet
• 250 g zucchini
• 1 bunch parsley
• 1 egg (size M)
• 2 tbsp breadcrumbs
• zest from 1 untreated lemons
• salt
• pepper
• wooden skewers
• 3 tbsp olive oil
• juice from 1/2 lemons
• some sprigs thyme
• 500 g tomatoes

Instructions

1. 1. Let the squid tubes thaw.
2. 2. Cut the ling cod fillet into pieces.
3. 3. Puree the fish pieces in an electric chopper.
4. 4. Grate the zucchini finely.
5. 5. Squeeze the grated zucchini well in kitchen paper.
6. 6. Rinse the parsley and shake it dry.
7. 7. Finely chop the parsley.
8. 8. Mix the fish, zucchini, egg, breadcrumbs, lemon zest, and parsley.
9. 9. Season the filling with salt and pepper.
10. 10. Pat the squid tubes dry.
11. 11. Stuff the squid tubes with the filling.
12. 12. Secure the ends of the squid tubes with wooden skewers.
13. 13. Brush a grill pan with 2 teaspoons of olive oil.
14. 14. Heat the grill pan on the highest setting.
15. 15. Fry the squid tubes all around.
16. 16. Place the squid tubes in a baking dish.
17. 17. Drizzle the squid tubes with lemon juice.
18. 18. Top the squid tubes with thyme sprigs.
19. 19. Pour a splash of water into the baking dish.
20. 20. Preheat the oven to 200 °C (Gas: 3-4, Fan: 180 °C).
21. 21. Cook the squid tubes in the preheated oven for approx. 40 minutes.
22. 22. Rinse the tomatoes.
23. 23. Remove the stems of the tomatoes.
24. 24. Slice the tomatoes.
25. 25. Heat the remaining olive oil in a non-stick pan.
26. 26. Fry the tomato slices for 1-2 minutes per side.
27. 27. Season the tomatoes with salt and pepper.
28. 28. Slice the squid.
29. 29. Arrange the squid slices on the tomatoes.

Nutrition per serving

• kcal: 226
• Protein: 22 g · Fett/Fat: 10 g · Carbs: 11 g