Fish Stuffed Tomatoes

What we had for supper tonight!

• 3 very ripe beefy tomatoes
• 4 pieces frozen cod
• 1 small piece of salmon
• About 1/3 bunch cilantro
• 1 green onion

Cut the tops off the tomatoes and dig out the innards. You’ll need a sharp paring knife to slice through the meat, and a small metal spoon to scoop out the seeds and juice. Don’t cut too deep – leave yourself at least a 1/2 inch of pulp on the inside of the tomato so you have a more solid form to stuff.

Chop the tomato innards and mix with the coarsely chopped cilantro, minced green onion and diced fish. Lightly salt and pepper, to personal preference.  Use a soup spoon to scoop and stuff this mixture into the tomato shells.  Bake at about 400F in a covered, oven-proof ceramic dish for about 30 minutes.  Serve with buttered new potatoes and runner beans.