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Serves/Makes: 4

Ingredients:

• 12 ounces (340 g) smoked haddock
• 4 large tomatoes (1 1/2 pounds / 680 g)
• 1/2 cup (125 mL) skimmed milk
• 4 ounces (113 g) cottage cheese
• 4 tablespoons (60 mL) chopped chives
• Pepper
• Parsley sprigs (to garnish)

How to cook:

• Slice top of each tomato at an angle, reserving tops.
• Delicately remove tomato meat from each tomato; turn hollowed tomatoes up-side-down, leave to drain.
• In an 8-cup (2L) microwave-safe casserole, cook smoked haddock in skimmed milk, covered, for 3 to 4 minutes on 'MAXIMUM'', until fish is easily broken-up with a fork.
• Drain fish, remove skin and bones; break-up fish into tiny pieces.
• Mix in cottage cheese and chives; pepper to taste.
• Stuff drained tomatoes with fish mixture; top with reserve tomato tops.
• Arrange stuffed tomatoes onto a plate.
• Microwave stuffed tomatoes for 2 to 3 minutes on ''MAXIMUM'', turning plate twice.
• Serve immediately, garnished with parsley sprigs.

Note:

Oven: 700 watts

This recipe for Smoked Haddock with Stuffed Tomatoes serves/makes: 4

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Main Ingredient: Haddock
Preparation Method: Microwave