Sunday, 11 May 2008

Moroccan Stuffed Tomatoes

Another recipe using one of my current 'obsession' ingredients, preserved lemons. I took the original recipe from Epicurious which is an absolutely fantastic resource.

Moroccan Stuffed Tomatoes
2 large beef tomatoes
2 white fish fillets
preserved lemons
juice of one lemon

Place the fish fillets in an oven proof dish, spray with olive oil and baked for 10-15 mins or until cooked through. Flake the fish fillets, mix in a bowl with chopped preserved lemons, chopped pitted black olives, chopped fresh coriander and the lemon juice.

Cut the top off the tomato and scrape out the seeds carefully, taking care not to cut the skin. Once the tomatoes are hollow, stuff with the fish mixture. I served mine with kamut couscous on a bed of baby spinach leaves. This is a simple but tasty lunch.

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