FISH-STUFFED TOMATOES

Fish-Stuffed Tomatoes image

Make this colorful fish main dish when garden tomatoes are at their juicy prime. Scale the recipe up to delight a crowd!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Number Of Ingredients 11

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Ingredients

2 large tomatoes
1/2 cup plus 4 teaspoons soft bread crumbs
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground savory
1/4 teaspoon pepper
2 fish fillets, 3 ounces each

Steps:

Heat oven to 350°F. Cut thin slice from top of each tomato. Remove pulp, leaving a 1/4-inch wall. Place tomatoes, cut sides down, on wire rack to drain. Turn tomatoes right side up. Sprinkle 4 teaspoons of the bread crumbs over insides of tomatoes.
Mix 1/2 cup bread crumbs and remaining ingredients except fish; spread on fish fillets. Roll up fillets; place in tomatoes. Place each tomato in ungreased 12-ounce custard cup.
3. Bake uncovered about 30 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg