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Tomatoes With Moroccan-Style Fish Stuffing

Nutrition per serving    (USDA % daily values)
CAL
425
FAT
61%
CHOL
24%
SOD
728%

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Ingredients for 4 servings

four 1/2-pound tomatoes

4 tablespoons olive oil, or to taste

1 pound scrod fillet or other firm-fleshed white fish fillet

2 tablespoons dry white wine

2 tablespoons finely chopped peel from quick preserved lemons

6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths

6 tablespoons coarse salt

about 1 cup fresh lemon juice

1 tablespoon brine from quick preserved lemons

2 tablespoons minced fresh coriander

2 teaspoons fresh lemon juice, or to taste

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