method
1. Cut fish into large pieces. Peel and chop onion. Heat 3 tbsp of oil in saucepan, add onion and fry until golden. Add fish and cook for 5 minutes, turning once.
2. Peel and crush garlic. Stir tomato puree into 1/4 pint of water and add to pan with half garlic and seasoning. Cover and cook gently for 10 minutes.
3. Shell peas. Slice mushrooms. Heat 2 tbsp of oil in another saucepan, add peas, mushrooms and other half of garlic and cook for 5 minutes. Add 3/8 cup of water and seasoning, cover and cook for 10 minutes.
4. Meanwhile, cook lasagne in boiling salted water for 10-15 minutes or till tender. Drain thoroughly.
5. Preheat oven to 350°F (180°C).
6. Remove fish from pan and cut into pieces, discarding bones. Return to pan with mushroom mixture. Gradually stir in Parmesan and parsley.
7. Line greased ovenproof dish with one-third of lasagne, cover with one-third of fish mixture and sprinkle with a little oil.
8. Repeat layers, finishing with fish mixture. Sprinkle with oil and bake for 20 minutes.
