Baked Stuffed Tomatoes

Ingredients

• 500 g medium tomatoes (4 medium tomatoes)
• 2 shallots
• 2 Garlic cloves
• 200 g fish fillet
• 1 egg
• 2 tbsp olive oil
• 2 tbsp chopped parsley
• 3 tbsp chopped watercress
• 4 tbsp grated Gruyère cheese
• Salt
• ground pepper
• watercress for garnish

Instructions

1. 1.

   Wash the tomatoes, cut off a lid from each and scoop out the insides with a spoon.

2. 2.

   Place the tomatoes on a sieve, tops down, to drain. Peel and finely chop the shallots and garlic; roughly chop the fish fillet.

3. 3.

   Heat 1 tbsp oil in a pan and sauté the shallots and garlic until translucent. Add the parsley and fish and cook for 2-3 minutes over low heat. Transfer to a bowl and mix in the watercress, cheese, egg, salt and pepper.

4. 4.

   Fill the tomatoes with the mixture, replace the lids, place them in a greased baking dish and drizzle with the remaining oil. Bake in a preheated oven at 200°C (middle rack) for about 20 minutes until golden brown.

5. 5.

   Serve garnished with watercress.