Stuffed tomatoes and grilled kingfish

Name: Stuffed tomatoes and grilled kingfish
Cook time: 30 min
Ingredients: 20ml olive oil; 1 small spanish onion, finely chopped; 1 clove garlic, finely chopped; Sea salt; Freshly ground white pepper; 4 medium vine-ripened tomatoes with stalks attached; 1 anchovy, chopped; 50g kalamata olives, pitted and chopped; 2 tsp capers, chopped; 1 tsp grated lemon rind; 3 tbsp chopped parsley; 4 fillets kingfish

Jeremy and Jane Strode

October 19, 2011

Stuffed tomatoes and grilled kingfishNatalie Boog

Time:< 30 mins

The tomato filling is an intense mix of Mediterranean ingredients. This is why we've chosen to serve them with kingfish, which is an oily fish that will handle the flavours beautifully. Tuna, mackerel and sardines also would work well. These tomatoes would also fit on an antipasti plate.

Ingredients

20ml olive oil
1 small spanish onion, finely chopped
1 clove garlic, finely chopped
Sea salt
Freshly ground white pepper
4 medium vine-ripened tomatoes with stalks attached
1 anchovy, chopped
50g kalamata olives, pitted and chopped
2 tsp capers, chopped
1 tsp grated lemon rind
3 tbsp chopped parsley
4 fillets kingfish

Method

Preheat oven to 160C. Heat oil in a small saucepan. Add onions and garlic and season with salt and pepper. Cook over medium heat until soft, about 10 minutes. Using a vegetable knife, cut circles in the tomato tops to create lids. Scoop out the insides and put flesh in a bowl, discarding seeds, and add onions, garlic, anchovy, olives, capers, lemon rind and parsley. Mix well. Stuff tomatoes with mixture and replace the lids. Place on a baking tray and drizzle with a little extra olive oil. Bake for 15 minutes. Remove and keep warm. Grill or pan-fry kingfish to medium rare and serve with tomatoes.

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