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
Preparation
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.
- Bake uncovered about 30 minutes or until fish flakes easily with fork.
