This is the last time I give you this recipe but for white fish - pack it into a dish good and tight - for instance I cooked for 6 at the weekend and bought 6 pieces of whiting and put it into one of those disposable silver foil baking dishes you get in dealz or euro store etc. etc the 6 pieces were nice and snug- it needs to be snug, got it? Ok, now that your fush is snug you drizzle with a little oil and season with salt and pepper. Next you cover the fish with a layer of basil, the better the qulity of basil the more flavour later. Once this is done (and it should stick to the oil, you can patt down the basil so that it does stick) cover in creme fraiche - 2 pots was enough for my 6 pieces. You then slice cherry tomatoes in half and sit them in lines into the creme fraiche throughout the dish and the cover the lot in parmesan cheese…have the oven piping hot, fire it in for 25/30 mins - Un-fucking-real. My guests were raving about it - 10 mins work and you’re a hero. Unbelievable.