The cod and rice stuffed tomatoes are a reinterpretation of the classic tomato with rice.
The tomatoes stuffed with cod and rice are a tasty and light dish, perfect for those who love sea flavors combined with simple and fresh ingredients.
The tomatoes, chosen ripe but firm, are carefully hollowed out to create a natural ‘bowl’ that holds the filling.
The heart of the filling is a delicate mix of cod, rice, to which Mediterranean flavors such as garlic, parsley, a drizzle of extra virgin olive oil, oregano, and the rest to your taste are added.
Everything is then placed inside the tomatoes, baked covered and completing the cooking uncovered to create a nice crust.
To make this recipe, you absolutely must buy very hard and red tomatoes, otherwise, the tomatoes will break during cooking, and you won’t be able to take them out of the baking sheet to serve them.
Just follow my step-by-step photo recipe, and let me know your result.
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Approx. 122 Kcal per tomato
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 medium tomatoes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients to make Cod and Rice Stuffed Tomatoes
- 4 salad tomatoes (or 6 medium-sized – about 2.6 lbs)
- 7 oz cod
- 1/3 cup parboiled rice
- to taste salt
- 2 cloves garlic
- 1 bunch parsley (fresh)
- basil (a few leaves)
- 2 tablespoons extra virgin olive oil
Preparation of Cod and Rice Stuffed Tomatoes
Take the tomatoes, wash them, cut off the top and discard it, hollow out the inside of the tomato, put it in a bowl, and chop only the soft part, discard the rest.
Place the hollowed tomatoes in a high-sided baking tray.
In the bowl where we placed the inside of the tomato, add the chopped cod, salt, crushed garlic, chopped parsley and basil, extra virgin olive oil, rice, and mix everything well.
Fill each tomato with the mixture to the edge, cover the tray with aluminum foil, then bake them at 428°F for about 30 minutes, then slightly lift the foil without removing it.
Cook for another 15 minutes or so, then remove the foil and finish cooking until the surface is golden.
I wanted to achieve a bit of a crust on the surface, but if you don’t like it, as soon as the surface begins to dry, you can remove them from the oven and serve.
