Tomatoes stuffed with asparagus, feta cheese and fish
8 sprigs of asparagus
4 fish fillets
120 g feta cheese "Gouda"
1 tbsp (10 g) breadcrumbs
Cut a cap from the washed tomatoes, carving is the core filled with a mixture of grated feta cheese, breadcrumbs and pepper. Sprinkle the fillets with salt and pepper, in each fillet wrap 2 boiled asparagus seedlings and so prepared to put in tomatoes. To each tomato slice adds butter and bake in oven low around half an hour. Serve with steamed rice.