- 4 large tomatoes [1 1/2 pounds / 680 g]
- 12 ounces [340 g] smoked haddock
- 1/2 cup [125 mL] skimmed milk
- 4 ounces [113 g] cottage cheese
- 4 tablespoons [60 mL] chopped chives
- Pepper
- Parsley sprigs [to garnish]
|
- Slice top of each tomato at an angle, reserving tops.
- Delicately remove tomato meat from each tomato; turn hollowed tomatoes up-side-down, leave to drain.
- In an 8-cup [2-L] microwave-safe casserole, cook smoked haddock in skimmed milk, covered, for 3 to 4 minutes on 'MAXIMUM', until fish is easily broken-up with a fork.
- Drain fish, remove skin and bones; break-up fish into tiny pieces.
- Mix in cottage cheese and chives; pepper to taste.
- Stuff drained tomatoes with fish mixture; top with reserve tomato tops.
- Arrange stuffed tomatoes onto a plate.
- Microwave stuffed tomatoes for 2 to 3 minutes on 'MAXIMUM', turning plate twice.
- Serve immediately, garnished with parsley sprigs.
|
