Use fish like turbot, brill, sole, plaice or Greenland halibut.
- 675g/11/2lb fish fillets
- 15g/1/2oz butter
- 12 cherry tomatoes
- 150ml/1/4pt crème fraiche or cream
- 110g/4oz Parmesan cheese, grated
- Salt and pepper.
Arrange fillets on buttered dish. Season.
Place tomatoes on top.
Pour on crème fraiche and sprinkle with Parmesan.
Bake for about 15 minutes in moderate oven until it sizzles.
Serve with spinach and roast potatoes.
Have with sparkling wine or sparkling water.