Instructions: First thing to do is cut the tomatoes into thickish slices, about 4 slices per tomato. Then place the milk, cinnamon and bay leaf into a pan with the fish and cover with a lid. Bring to the boil and simmer slowly for about 2 or 3 minutes, depending on the thickness of the fish. Then turn the heat off and remove the lid. Leave to stand a while, as you cook the tomatoes.

To do this place 1/2 the butter into a saute pan and add the tomatoes together with some salt and pepper. Saute quickly until golden brown and remove, divide between two plates. Return the pan to the heat and add the remaining butter and the choppped parsley. Season and place the fish on the tomatoes, pour over the juices from the pan.

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