Tomatoes stuffed with Fish

Wash the tomatoes and cut off the top quarter of each tomato to create a lid, then use a spoon to carefully scoop out the seeds and juice, leaving a hollow shell about ¼ inch thick.

Finely chop the onions and heat the lard in a large skillet over medium heat until melted.

Add the chopped onions to the hot lard and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.

Flake the boiled fish into small pieces, removing any remaining bones, then add to the cooked onions.

Stir in the rice, chopped parsley and dill, salt, and pepper, mixing gently to combine all ingredients evenly.

Spoon the fish and rice mixture generously into each hollowed tomato shell, filling them until just full, and replace the tomato lid on top.

Arrange the stuffed tomatoes upright in a baking dish and pour about ½ cup of water around them to prevent sticking.

Bake in a preheated 350°F (175°C) oven for 20-25 minutes, until the tomatoes are tender and the tops are lightly colored.

Remove from the oven and let cool for 2-3 minutes before serving warm or at room temperature.