Lay one fillet on top of the other in an ovenproof dish add 1/2 finely sliced garlic cloves, 8/10 halved cherry tomatoes, salt and pepper and a tbsp olive oil drizzled over the top. Bake uncovered in a preheated oven at 180/gas mark 5 for approx 15/18mins.
Soften 2 chopped shallots and 2/3 crushed cloves garlic in a good saucepan with a lid. When onion and garlic is soft add 1/3 glass white wine. When liquid comes to the boil add 1kg Live mussels. Add saucepan lid and shake well. Keep the lid on and continue to cook over a high heat for approx 3/4 minutes until the mussels open. Once mussels are cooked add 2 tbsp double cream and a dessert spoon of chopped parsley. Serve immediately.
Baked in an ovenproof dish with a knob of butter, 10/12 capers and freshly ground black pepper. Cover with foil and bake in a pre heated oven 180/gas 5 for approx 18-20minutes.