🍽️ Stuffed Tomatoes with Herb and Cheese Topping

Name: Stuffed Tomatoes with Herb and Cheese Topping
Total time: 30 min
Yield: 4 servings
Ingredients: 4 slices toast bread; 3 tbsp freshly chopped basil; 1 tbsp freshly chopped thyme; 2 tbsp freshly chopped parsley; 2 tbsp freshly grated parmesan; 60 g crème fraîche; 100 g butter; salt; pepper (from the mill); 4 beef tomatoes; 350 g white fish fillet (kitchen-ready, skinless, e.g. cod); 1 clove garlic; olive oil; 50 ml dry white wine; 100 g cream cheese (plain)

602 kcal · 30 min · 4 servings

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Ingredients

4 slices toast bread
3 tbsp freshly chopped basil
1 tbsp freshly chopped thyme
2 tbsp freshly chopped parsley
2 tbsp freshly grated parmesan
60 g crème fraîche
100 g butter
salt
pepper (from the mill)
4 beef tomatoes
350 g white fish fillet (kitchen-ready, skinless, e.g. cod)
1 clove garlic
olive oil
50 ml dry white wine
100 g cream cheese (plain)

Instructions

1. Remove the crusts from the toast bread and dice the rest into small cubes.
2. Grind the bread cubes in a blender until they form fine crumbs.
3. Mix the breadcrumbs with the herbs, Parmesan, crème fraîche, and butter to form a dough.
4. Season the mixture with salt and pepper.
5. Shape the dough into a roll about 3 centimeters thick.
6. Wrap the roll tightly in plastic wrap.
7. Place the roll in the refrigerator for 3 hours to firm up.
8. Preheat the oven to 180 degrees Celsius with top and bottom heat.
9. Wash the tomatoes thoroughly.
10. Cut off the top lids of the tomatoes.
11. Carefully remove the inside containing the seeds.
12. Place the hollowed-out tomatoes in a lightly greased baking dish.
13. Wash the fish and pat it dry with a kitchen towel.
14. Cut the fish into small cubes.
15. Peel the garlic and chop it finely.
16. Heat 1 tablespoon of oil in a hot pan.
17. Sauté the garlic in the oil until it becomes translucent.
18. Add the fish cubes and sauté them briefly.
19. Deglaze the pan with the wine.
20. Stir the cream cheese into the fish mixture.
21. Season the filling with salt and pepper.
22. Fill the tomatoes with the fish mixture.
23. Cut 8 slices from the chilled herb roll.
24. Place the slices on top of the stuffed tomatoes.
25. Bake the tomatoes in the preheated oven for about 15 minutes.
26. Remove the tomatoes from the oven and serve them warm.

Nutrition per serving

kcal: 602
Protein: 27 g · Fett/Fat: 45 g · Carbs: 20 g