Tomatoes with Moroccan-Style Fish Stuffing
| Yield: | 4 Servings |
| Categories: |
| 4 | Tomatoes (1/2-lb) | |
| 4 | tb | Olive oil, or to taste |
| 1 | lb | Scrod fillet or other firm-fleshed white fish filleted |
| 2 | tb | Dry white wine |
| 2 | tb | Finely chopped peel from quick preserved lemons (recipe follows) |
| 1 | tb | Brine from quick preserved lemons |
| 2 | tb | Minced fresh coriander |
| 2 | ts | Fresh lemon juice, or to taste |
| QUICK PRESERVED LEMONS | ||
| 6 | Thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths | |
| 6 | tb | Kosher salt |
| 1 | c | Fresh lemon juice |
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