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PUDDING:
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1. Put the fish and ¼ cup water in a covered casserole and cook in the microwave oven until it is done and will flake easily (about 4 to 5 minutes, for most fish). Shred half of the fish very finely.
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2. Mix enough milk with the bread to make it a little mushy. Mash the shredded fish, bread, anchovies, egg, cheese, parsley, salt, pepper, and the melted butter.
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3. Mix well. Add the flour and stir in thoroughly. The remaining fish should be broken into bite-size pieces and mixed with the rest.
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4. Pour into a 1-quart covered casserole and cook in the microwave oven until a knife inserted near the middle comes out clean (about 8 minutes).
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5. Be careful not to overcook or to allow brown spots to appear on the bottom of the casserole. Serve hot with grated cheese and tomato sauce (recipe below).
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TOMATO SAUCE:
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1. Combine all the ingredients and put through a sieve.
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2. Cook in a covered casserole in the microwave oven until thick and boiling.
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TIP:
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The large amount of melted butter is the reason brown spots may appear on the bottom of the casserole if the dish is overcooked.
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