You may also like
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.
