Instructions: Place the fish in the small roasting tin. Pour on the milk.

Slide the tin onto the bottom set of runners of the roasting oven and cook for 15 to 20 minutes until just flaking.

Drain the fish skin and break into large chunks.

Place in an ovenproof dish.

Season with pepper.

Pour over the cream lay on the tomatoes and sprinkle with the grated cheese. Return to the oven with the shelf on the bottom set of runners and bake for 20 minutes until golden brown.

I find this popular Good Friday fish dish often eaten throughout the year. This is easy to make in large quantities in the roasting tin if cooking for a crowd. Serve with new or mashed potatoes and a green vegetable.

Serves 6

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