4 small fillets of fish
4 large tomatoes
4 oz fresh breadcrumbs
butter or margarine
1 Wash the tomatoes, cut a thin slice from the top of each and scoop
out the pulp.
2 Place the pulp and the tops, finely chopped, in a greased fireproof
dish with salt and pepper, breadcrumbs and enough water to give a
3 Wash and skin the fish, cut into strips and season with salt and
4 Twist and pack the fish strips in the tomatoes, allowing a twist to
come above each tomato case.
5 Place a small piece of fat on each tomato and stand on the prepared
dish. Cook in moderately hot oven, 375 degrees, for 20 minutes.