Baked Tomatoes with Pollock and Cheese

1. 1 Pink salmon steakspack 600 g ≈ $8.00 80 g
2. 2 Tomatoes≈ $4.67 per kg 200 g
3. 3 Hard cheesepack 200 g ≈ $2.70 20 g
4. 4 Mayonnaise 20 g
5. 5 Black olivespack 300 g ≈ $2.50 20 g
6. 6 Salt 1 g
7. 7 Olive oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Cut tomatoes² in half, scoop out pulp with a spoon, and lightly salt the cavities.

2. Cut skinless, boneless pollock into small pieces, season lightly with salt, and toss with mayonnaise.

3. Lightly grease a baking dish and place tomato² halves cut-side up inside.

4. Fill each tomato² with fish, top with a thin slice of cheese, and place half an olive on top.

5. Bake for 15–18 minutes, until the fish turns opaque and flakes easily, and the cheese melts.

6. Let sit for 2 minutes, then serve hot.