Baked, Stuffed Tomatoes
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
194
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 medium Tomatoes (each about 125 grams)
- 2 shallots
- 2 garlic cloves
- 200 grams fish fillets
- 1 egg
- 2 Tbsps olive oil
- 2 Tbsps chopped parsley
- 3 Tbsps chopped Watercress
- 4 Tbsps grated Gruyere
- salt
- freshly ground pepper
- Watercress (for garnish)
Preparation steps
1.
Rinse the tomatoes. Cut off the tops and scoop out the tomatoes with a spoon.
2.
Place the tomatoes to drip with the open side down on a sieve. Peel and finely chop the shallots and garlic Coarsely chop the fish fillet.
3.
For the filling: Heat 1 tablespoon of oil in a pan and sauté the shallots and garlic until transparent. Add the parsley and the fish to the pan and cook 2-3 minutes over low heat. Transfer to a bowl. Mix in the parsley, watercress leaf, cheese and egg. Season with salt and pepper.
4.
Fill the tomatoes and replace the top. Put in a greased baking dish and drizzle with the remaining oil. Bake in a preheated oven (200°F (approximately 400°F)) for about 20 minutes until golden brown.
5.
Garnish with watercress and serve.
