Technical Stages :

• Peel, seed and crush the tomatoes.
• Chop the garlic and basil.
• Sweat the garlic in olive oil and add the tomato. Cook and reduce until dry.
• Cut the fish in pieces and mix it raw in a blender with the cooked tomato, beaten eggs and chopped basil.
• Add salt and pepper.
• Preheat the oven at 180°C or 356°F.
• Grease a cake or soufflé pan, pour the mix in it and bake in the oven, in a bain Marie for about 30 minutes.
• Unmold when warm and serve warm or cold, plain or with tomato coulis.
• SLIM TIPS:
• Antioxyde vitamins in tomato, omega 3 in fish, linoleic aci in olive oil: they all fight the cholesterol from the eggs and thus balance this recipe.
• Rich in proteins.
• Sere with creole rice to add glucids.