Tomatoes stuffed with lean fish and nuts

Tomatoes stuffed with lean fish and nuts

Ingredients:

• 4 large tomatoes.
• 500 g of white fish fillets without skins without bones.
• 50 g of light bread without crust.
• 10 cl of skimmed milk.
• 1 egg.
• 1/2 bunch of finely chopped herbs.
• 1 handful of crushed walnuts.
• olive oil.
• salt pepper.

Preparation:

Cooking: 45 minutes - For: 4 People

1. Salt the inside of the tomatoes and put them to drain on a clean cloth for an hour.
2. Salt and pepper on both sides of the Fish Fillets.
3. Heat 2 tbsp. Tablespoons of olive oil in a frying pan.
4. Cook the fish fillets for two minutes on each side.
5. Reserve off the heat.
6. Soak the sandwich bread in the milk.
7. Preheat the oven to 180 ° C.
8. Mash the cooked fish fillets in a bowl with a fork.
9. Add the crushed walnuts, drained white bread, egg, chopped herbs, salt, and pepper, and mix well.
10. Stuff the tomatoes with the mixture then put the caps back on and place them in a baking dish.
11. Pour a drizzle of olive oil over the stuffed tomatoes and bake for about 45 minutes.
12. Serve hot with rice.