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.