Stuffed Baked Tomatoes

Step by step

Method

1. 1

   Slice the tops off the tomatoes and scoop out the flesh inside. Turn the tomato shells upside down onto kitchen paper to drain and finely chop the tomato flesh and reserve.

2. 2

   Heat 2 tablespoons olive oil in a medium saucepan and add the onion and garlic. Stir to coat with the oil then cook for 5 minutes until beginning to soften but not brown. Add the paprika and rice and cook for 1 minute. Pour in the fish stock, bring to the boil, then cover and simmer over medium heat for about 15 - 20 minutes until the rice is cooked and has absorbed all the liquid but is still moist. (Give it a stir every now and then to prevent it sticking, but this is NOT risotto so don't over-stir or the rice will be claggy!) Add more stock or water if necessary if the rice dries out before it is cooked. Preheat the oven to Fan 170°C/190°C/375°F/Gas Mark 5.

3. 3

   Now make the dressing. Put all the ingredients except the pine nuts and capers into a small blender and blend until smooth. Stir in the pine nuts and capers and season to taste.

4. 4

   Once the rice is cooked, stir in the reserved chopped tomato, the parsley and vermouth. Cook everything for another 2-3 minutes. Gently fold in the flaked sea bass. Taste and season with salt and pepper.

5. 5

   Fill each tomato with the fish and rice mixture and pop the lids back on. Bake the tomatoes for about 15 minutes and then serve hot, drizzled with the dressing. They are equally good cold.