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Fish-Stuffed Tomatoes

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Fish-Stuffed Tomatoes
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 0
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Make this colorful fish main dish when garden tomatoes are at their juicy prime. Scale the recipe up to delight a crowd!

Ingredients

2
large tomatoes
1/2
cup plus 4 teaspoons soft bread crumbs
2
tablespoons butter or margarine, melted
1
tablespoon chopped fresh parsley
1
tablespoon lemon juice
1
teaspoon instant minced onion
1/2
teaspoon salt
1/4
teaspoon dried thyme leaves
1/4
teaspoon ground savory
1/4
teaspoon pepper
2
fish fillets, 3 ounces each

Directions

  • 1 Heat oven to 350ºF. Cut thin slice from top of each tomato. Remove pulp, leaving a 1/4-inch wall. Place tomatoes, cut sides down, on wire rack to drain. Turn tomatoes right side up. Sprinkle 4 teaspoons of the bread crumbs over insides of tomatoes.
  • 2 Mix 1/2 cup bread crumbs and remaining ingredients except fish; spread on fish fillets. Roll up fillets; place in tomatoes. Place each tomato in ungreased 12-ounce custard cup.
  • 3 3. Bake uncovered about 30 minutes or until fish flakes easily with fork.
Tips  

You can cover and refrigerate the stuffed tomatoes up to 24 hours before baking. The baking time may be a few minutes longer.

No 12-ounce custard cups in your cupboard? Use a small casserole dish that tomatoes easily fit in.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
135
)
Daily Value
Total Fat
15 g
(
Saturated Fat
8 g
)
Cholesterol
75 mg
Sodium
1020 mg
Potassium
730 mg
Total Carbohydrate
32 g
(
Dietary Fiber
3 g
)
Protein
22 g
Daily Value*:
Vitamin A
40%
40%
Vitamin C
66%
66%
Calcium
10%
10%
Iron
16%
16%
Exchanges:
1 Starch; 3 Vegetable; 2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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