Spiced Fish Casserole

3 large tomatoes, skinned and sliced
2 celery stalks, finely chopped
1 clove garlic, peeled and crushed
50 g/2 oz mushrooms, wiped and sliced
salt
freshly ground black pepper
pinch of grated nutmeg
1 teaspoon chopped parsley
1 teaspoon chopped basil
1 bay leaf
1 onion, peeled anti sliced
1 carrot, peeled and sliced
750 g/11/2 lb cod fillets
3 tablespoons wine vinegar
150 ml/1/2 pint water

Arrange half the tomato slices in a baking dish and cover with the celery, garlic and mushrooms. Season well with salt and pepper, then sprinkle with the nutmeg and parsley. Add the basil and the bay leaf and top with the onion and carrot.

Arrange the fish on top of this mixture, then cover with the remaining tomato slices. Pour on the vinegar and water. Cover and bake in a preheated moderate oven (180 °C./350T, Gas Mark 4) for 40 minutes. Serve hot.

SERVES 4