Baked tomatoes with fish filling

Ingredients for 4 servings:

• 5 slices of toast (wholemeal toast)
• 1 pot of basil
• 1 bunch of parsley
• 50 g sour cream
• 100 g butter, soft
• salt, pepper
• 8 beefsteak tomatoes
• 400 g fish fillet(s), of your choice, e.g. pollock
• 2 garlic cloves
• 100 g crème fraîche
• salt, pepper
• 1 lemon(s), the juice and the grated peel
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with salad a light summer dish

For the crust, remove the crusts from the toast, dice them, and finely grind them in an electric food processor. Roughly chop the basil and parsley, then finely puree them with the sour cream in a food processor. Mix the herb paste with the butter and toast, season with salt and pepper, and knead well. Place on greaseproof paper and shape into a roll using the paper as a guide. Refrigerate for 2 hours. Wash the tomatoes. Cut off the top quarter of the tomatoes and carefully scoop out the tomatoes. Finely dice the tomato caps. Finely dice the fish and finely chop the garlic. Mix the fish with the garlic, a few diced tomatoes, crème fraîche, salt, pepper, lemon juice, and zest, and stuff the tomatoes into the crust. Cut the crust mixture into approximately 1 cm thick slices and cover the tomatoes with them. Pour the olive oil into a baking dish and place the tomatoes in the dish. Arrange the diced tomatoes around the stuffed tomatoes, and season with salt and pepper. Bake in a preheated oven at 200 degrees Celsius for about 15 minutes. Serve on plates and garnish with the cooked diced tomatoes. Serve with rice, mashed potatoes, or simply a salad.