| 1 | In a large non-stick frying pan, melt the butter in the oil until it stops sizzling. |
| 2 | Coat fish lightly in flour and fry gently for 4 minutes each side. |
| 3 | Peel tomato by covering it with boiling water for 30 seconds. |
| 4 | The skin should slip off - mind your fingers, though! cut tomato in half, scoop out seeds and cut flesh into half-inch strips. |
| 5 | Put these into pan with fish and cook gently for 1 minute. |
| 6 | Take fish out and put it on to to warm plates. |
| 7 | Pour cream into pan and bring it to boil - double cream won"t curdle - stirring so it picks up all the lovely fish and tomato bits. |
| 8 | Season, then pour the sauce over the fish. |
| 9 | Mashed potatoes are perfect with it. |
