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🍽️ Squid Tubes Stuffed with Fish on Tomato Slices

230 kcal · 30 min · 4 servings

Ingredients

• 8 squid tubes (kitchen-ready)
• 1 cod fillet (approx. 200 g)
• 6 tomatoes
• 2 garlic cloves
• 4 anchovy fillets
• 1 egg
• 2 tbsp breadcrumbs
• 1 tbsp freshly chopped herbs (rosemary and thyme)
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• fresh herbs for garnish (chives and thyme)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
2. 2. Rinse the squid tubes thoroughly and pat them dry with a kitchen towel.
3. 3. Rinse the cod and pat it dry as well.
4. 4. Chop the cod into coarse pieces.
5. 5. Wash two tomatoes and cut them into quarters.
6. 6. Remove the tough core from the tomato quarters.
7. 7. Dice the cored tomatoes into small pieces.
8. 8. Peel the garlic and chop it finely.
9. 9. Finely chop the anchovy fillets as well.
10. 10. Mix the chopped cod, tomatoes, garlic, and anchovies together in a bowl.
11. 11. Add the egg, breadcrumbs, and herbs to the filling mixture.
12. 12. Season the filling with salt and pepper to taste.
13. 13. Stuff the squid tubes with the fish mixture.
14. 14. Secure the open ends of the squid with toothpicks to prevent the filling from falling out.
15. 15. Place the stuffed squid tubes into an ovenproof dish.
16. 16. Drizzle the squid tubes with olive oil.
17. 17. Lightly salt the squid tubes.
18. 18. Roast the squid tubes in the preheated oven for 15 to 20 minutes.
19. 19. Wash the remaining tomatoes.
20. 20. Cut out the tough stem base from the tomatoes.
21. 21. Slice the tomatoes into even slices.
22. 22. Place the tomato slices onto the serving plates.
23. 23. Take the roasted squid tubes out of the dish and place them on top of the tomato slices.
24. 24. Carefully remove the toothpicks from the squid tubes.
25. 25. Garnish the dish with fresh herbs and serve immediately.

Nutrition per serving

• kcal: 230
• Protein: 29 g · Fett/Fat: 8 g · Carbs: 10 g