Instructions: Peel the onion and tomatoes. Slice them together with the mushrooms. Place half of the vegetables in the bottom of a buttered casserole dish. Arrange the fish, washed and skinned and cut into neat pieces onntop. Sprinkle with chopped parsley and lemon juice and season with salt and pepper. Lay the rest of the vegetables on top and pour over the cider, which should just cover them. Dab with 30g (1oz) butter.

Cover the dish and bake in a moderate hot oven, 190 C/375 F/gas mark 5 - for
30 mintues.

Drain off the liquid, thick it with flour and pour it back over the fish.

Sprinkle with grated cheese, breadcrumbs and herbs over the top and finish off under a hot grill.

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