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Fish-Stuffed Tomatoes

  • Prep 15 min
  • Total 45 min
  • Servings 0

Make this colorful fish main dish when garden tomatoes are at their juicy prime. Scale the recipe up to delight a crowd! ...MORE+ LESS-

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

Steps

Hide Images
  • 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.

Expert 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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