• 4 Hake fillets or steaks, about 2 cm (3/4 inch) 
• thick margarine or butter for greasing
• 4 small tomatoes, halved 
• 2 tbsp. (1 oz) 25 g butter or margarine
• 4 oz (50 g) Cheddar or Gruyere cheese, finely grated 
• 2 tbsp. cream (optional) 
• salt and pepper

Put the fish in a buttered heat proof dish and grill under moderate heat for 2-3 minutes on each side. Meanwhile mix the butter, salt and pepper and the grated cheese in a small bowl. Warm the cream and mix it into the butter/cheese mixture. Turn the fish fillets or steaks over, Spread the topping on the bottom and put them back in the grill. Lower the heat slightly and grill for 6-10 minutes until the Hake is cooked through and the topping is golden. Place the tomatoes around the fish about 5 minutes before the end of the cooking time. Serve the fish hot with the lightly grilled tomatoes around the fish. Sprinkle a little paprika over the fish to enhance the color.