Stuffed Tilapia in Tomatoes
Ingredients:
- 4 fillets of tilapia
- 4 tomatoes (about 6-7 cm in diameter)
- 50 g (about 3.5 tablespoons) of butter
- 1-2 cloves of garlic
- 2 tablespoons of chopped parsley
- Juice of half a lemon
- Sea salt and freshly ground black pepper to taste
Start by cutting the tops off the tomatoes and scooping out the insides with a spoon. Sprinkle a little salt inside the hollowed-out tomatoes.
Next, slice the tilapia fillets in half lengthwise, removing any bones, and gently flatten them with the flat side of a knife. Season the fillets with salt and pepper, drizzle with lemon juice, and sprinkle with parsley.
Take one half of a fillet and place it on top of the other half, then roll them up into a tight cylinder.
Insert the fish rolls vertically into the hollowed-out tomato halves. Place half a teaspoon of butter on top of each fish roll.
Arrange the stuffed tomatoes on a greased baking sheet. Bake in the oven at 220°C (about 425°F) for 12-15 minutes, or until a golden crust forms.
In a small pan, sauté the minced garlic and parsley in some butter, then add the lemon juice and let it reduce. Season with salt to taste.
Once the fish is cooked, serve it with mashed potatoes, drizzled with the garlic and parsley butter.