Smoked Haddock Baked in Cream

• 2 pounds smoked haddock
• 1 cup heavy cream
• 6 to 8 tomatoes, skinned, seeded and chopped (or 2 cups canned, drained)
• Freshly ground pepper
• 1/2 cup freshly grated Parmesan cheese

1. Preheat oven to 350 degrees.
2. Skin the haddock.
3. Pour boiling water over the fish and leave for 10 minutes.
4. Drain and flake the flesh with a fork.
5. Pour half the cream into a shallow buttered baking dish.
6. Add the fish and cover with the tomatoes.
7. Pour on the remaining cream and season with pepper.
8. Sprinkle with the cheese and bake for 20 minutes.
9. Meanwhile, preheat broiler.
10. Remove the fish from the oven and glaze briefly under broiler.

haddock, heavy cream, tomatoes, freshly ground pepper, parmesan cheese

Taken from cooking.nytimes.com/recipes/3191 (may not work)