1. Poach the kippers in a little milk.
2. Skin and bone them, and flake the flesh.
3. Skin and slice the tomatoes.
4. Chop the parsley.
5. Mix the kippers with 2 tbsp of the poaching milk, the breadcrumbs, butter, and parsley.
6. Add a little lemon juice, and season to taste.
7. Spread in a lightly greased shallow ovenproof dish and top with the tomato slices.
8. Bake in a warm oven at 160°C, Gas 3, for 20 minutes.
9. Sprinkle with chopped parsley before serving.