Tomatoes Stuffed With Sea Bass or Cod

[Margi Cintrano]

Greek Tomatoes Stuffed with Sea Bass or Cod Fish or Monkfish ( Angler fish ) ...

For 5 or 6 Servings ...

12 Medium Fresh Large Firm yet Ripe Red Tomatoes
1/8 scant tsp. sugar ( a pinch )
2 cups Evoo ( Greek or Italian )
700 Grams of fresh fish: monkfish, sea bass or cod
1 medium onion or 2 spring onions
2 scallions or 2 shallots
2 tsps. jar tomato paste
1/2 cup parboiled long grain rice
grated lemon zest of two lemons
salt and freshly ground black, rose and green peppercorns
1 tblsp. fresh parsley
300 Ml. Chicken Stock
6 Lemon Verbena Leaves or Substitute Fresh Basil or Lemon Grass Herb
400 Ml. Tomato Coulis Concasse Puréed in Blender Made from Fresh Tomatoes

1. wash the tomatoes and slice off crowns, which shall be used as the Lids
2. Carefully spoon out the tomato pulp and sprinkle the interiors with a very itzy bitzy pinch of sugar, invert onto a baking pan and leave to drain
3. heat half the Evoo in a large skillet and sauté the onion minced until tender. Add the fish of choice ( any firm white fish from the ocean, bay, river or lake ), place lid of tomato called the crown and raise the heat just a bit to simmer, and sauté the fish lightly on both sides
4. add the paste, the rice, the verbena and the zest
5. season with salt and freshly grinded pepper and reduce heat and simmer for 6 minutes or 7 mins.
6. remove the mixture from the stove heat, and cool slightly ( for handling )
7. stuff the tomatoes with this mixture
8. Place the filled tomatoes in a baking dish and add the remaining Evoo, chicken stock, and concasse / coulis to the pan and cook in oven 30 mins.
9. Serve warm with a green salad and crusty warm bread and a White Wine ... or Prosecco ...

Enjoy,
Ciao.
Margaux Cintrano.