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🍽️ Oven-baked fish-stuffed tomatoes

202 kcal · 30 min · 4 servings

Ingredients

• 500 g medium tomatoes (4 medium tomatoes)
• 2 shallots
• 2 garlic cloves
• 200 g fish fillet
• 1 egg
• 2 tbsp olive oil
• 2 tbsp chopped parsley
• 3 tbsp chopped watercress
• 4 tbsp grated Gruyère cheese
• salt
• pepper from the mill
• watercress (for garnish)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut off the top ends of the tomatoes to create small lids.
3. 3. Hollow out the inside of the tomatoes using a spoon.
4. 4. Place the hollowed tomatoes upside down on a sieve to let the juice drain.
5. 5. Peel the shallots and the garlic.
6. 6. Finely chop the shallots and the garlic.
7. 7. Chop the fish fillets into coarse pieces.
8. 8. Heat one tablespoon of oil in a pan.
9. 9. Add the chopped shallots and garlic to the hot pan.
10. 10. Sauté the vegetables until translucent, meaning they become soft and slightly see-through.
11. 11. Add the chopped parsley and fish pieces to the pan.
12. 12. Cook the mixture over low heat for two to three minutes.
13. 13. Remove the pan from the heat and transfer the contents into a separate bowl.
14. 14. Add the remaining parsley, watercress, cheese, and egg to the fish mixture.
15. 15. Mix all ingredients thoroughly.
16. 16. Season the filling with salt and pepper to taste.
17. 17. Fill the tomato shells with the fish mixture.
18. 18. Place the previously cut tomato lids back onto the stuffed tomatoes.
19. 19. Place the tomatoes in a baking dish that you have greased with some fat beforehand.
20. 20. Drizzle the remaining oil over the tomatoes.
21. 21. Preheat the oven to 200 degrees Celsius and place the dish in the center.
22. 22. Bake the tomatoes for about 20 minutes until they are golden brown on top.
23. 23. Garnish the finished tomatoes with fresh watercress.
24. 24. Serve the dishes warm.

Nutrition per serving

• kcal: 202
• Protein: 17 g · Fett/Fat: 13 g · Carbs: 5 g