Stuffed Tomatoes with Fish Fillets and Flavored Breadcrumbs

Name: Stuffed Tomatoes with Fish Fillets and Flavored Breadcrumbs - Catrinel L.
Ingredients: 4 medium tomatoes; 4 fish fillets* = approx. 150; 200 g; 6 tablespoons of breadcrumbs; 2 tablespoons of grated Parmesan cheese; 1 small bunch of fresh parsley; 1 handful of olives; 1 tablespoon of salted capers; olive oil; a few leaves of fresh basil; you can replace it with parsley if you dont have basil; salt.

Over - Stuffed Tomatoes with Fish Fillets and Flavored Breadcrumbs by Catrinel L. - Recipia

Choose a fish with a neutral taste, such as cod or flatfish fillets, which live on the seabed, like flounder, also known as plaice (Pleuronectes platessa). This recipe is sufficient for 4 servings if served as an appetizer, or for 2 servings if you want to turn it into a main course. Start by washing the tomatoes and cutting off their tops, then use a teaspoon to scoop out the flesh. Sprinkle salt inside the tomatoes and place them upside down on a napkin to allow excess water to drain. The flesh of the tomatoes, along with the cut tops, should be finely chopped or blended to obtain a smooth paste. Separately, chop half of the olives after pitting them, and place the capers in a small bowl with cold water to desalinate for a few minutes. Finely chop the parsley, preferably with a crescent knife, to achieve a fine texture. Grate the parmesan, ensuring you have enough to give an intense flavor to the dish. In a frying pan, add 2 tablespoons of olive oil, which will provide that specific Mediterranean taste, and add the breadcrumbs. Sauté the breadcrumbs in the pan until they turn lightly browned, being careful not to burn them. Once the breadcrumbs have taken on a golden hue, transfer them to a deep plate and add the chopped olives, grated parmesan, parsley, and half of the rinsed capers, finely chopped. Mix the ingredients well, being careful not to add salt, as the parmesan and olives are already salty, and the capers have not fully desalinated. Prepare the baking dish by putting a tablespoon of olive oil and the chopped tomato flesh at the bottom. Fill each tomato with a bit of the flavored breadcrumb mixture, leaving about 5 mm free at the bottom of the tomato. Then, on each fish fillet, add a portion of the breadcrumb mixture and press gently to adhere. Roll the fish as tightly as possible and insert each roll into a stuffed tomato with breadcrumbs. Alongside the stuffed tomatoes, sprinkle the remaining olives and capers in the dish, adding a few basil leaves torn into pieces. If desired, you can place a pitted olive on each tomato. It is important not to add water, as the tomatoes will release enough liquid during baking. Bake the stuffed tomatoes in a preheated oven at 190 °C for 20-30 minutes. The result will be a delicious combination, with slightly crispy tomatoes without becoming completely soft, giving them a pleasant, distinctive texture. Enjoy this savory recipe that combines Mediterranean flavors into an elegant and tasty dish!