Pre heat the oven to gas mark 6, 400°F (200°C).

Wash the fillets or tail piece of catfish and pat dry with kitchen paper.

Make several slits in the fish and poke in the garlic slivers.

Lay the fish on a lightly oiled shallow baking tray, season with a pinch of salt, freshly ground black pepper, crumbled bay leaf and 1 tablespoon of the chopped parsley. Sprinkle with the juice of half the lemon and a little olive oil.

Bake in the oven, uncovered, for 15 to 20 minutes, or until just cooked.

Transfer the cooked fish to a warmed serving plate, adding any cooking juices to the Fresh Tomato Sauce.

Pour the sauce over and around the fish and garnish with the remaining half of lemon, thinly sliced, and the remaining tablespoon of chopped parsley. Serve immediately.