method
1. Place cod in a saucepan and cover with water. Add bouquet garni and seasoning and bring slowly to the boil. Remove pan from heat and leave to cool.
2. Meanwhile, cook unpeeled potatoes in boiling salted water for 30 minutes. Drain well, then peel and slice potatoes. Shell and slice eggs. Blanch, peel and chop tomatoes.
3. Melt 1 ounce butter in a pan and fry tomatoes. Season with salt and pepper.
4. Preheat the oven to 400°F (200°C).
5. Arrange egg slices around side of greased souffle dish and make layers of the potatoes, drained and chopped fish, and the peeled and crushed garlic. Spread tomatoes over top. Dot with remaining butter and bake for 20 minutes.
6. Garnish with black olives, capers and chopped parsley and sprinkle with lemon juice. Serve hot or cold.
