Fish And Tomato Bake

225 g/8 oz coley
100 g/4 oz cod
4 scallops, dark beards removed
100 g/4 oz Cheddar or Gruyere cheese, grated
2 eggs
2 tablespoons dried skimmed milk powder
2 tablespoons water
salt
freshly ground black pepper
4 tomatoes, sliced
parsley sprigs, to garnish

Place the white fish and scallops in a wide saucepan. Poach in water for about 4 to 5 minutes until tender, then drain and reserve the liquid.

Cut the scallops into quarters and the rest oldie fish into chunks. Place in an ovenproof dish. Add most of the cheese, reserving some for the topping.

Beat the eggs and skimmed milk powder with the water. Add about 3011 nil/k5 pint of the fish cooking liquid and salt and pepper to taste, then pour it over the fish and cheese.

Arrange the sliced tomatoes on top of the dish. Sprinkle with the remaining cheese and bake in a preheated moderately hot oven (190 °C/375T, Gas Mark 5) for about 20 minutes until the egg mixture has set. Garnish with parsley before serving.

SERVES 4