Tomatoes filled with hake


1 hake à la cod, 5-6 tomatoes, salt, pepper, lemon juice, mayonnaise, 2 to 3 pitted olives, parsley


Wash the tomatoes and remove the cores with a spoon. Season with salt and pepper. Add lemon juice and mayonnaise. Mix. Fill each tomato with 2 or 3 pitted olives, and then with previously prepared hake. Arrange the tomatoes in a serving dish and decorate with parsley.