Lard the meat with garlic cloves and small pieces of smoked bacon.
Heat 1/4 l of oil in an ovenproof dish, put the larded fish in it and place it in the hot oven. Reduce the temperature to medium after 15 minutes.
Baste frequently, season with salt and pepper and add the rosemary.
While the fish is roasting, cut the tomatoes and mushrooms into thin slices and sauté them in different frying pans with the remaining oil.
When the fish is cooked after about 45 minutes, add the salted and peppered tomatoes and mushrooms, pour the fresh cream over them, roast in the oven for another 5 minutes at a high temperature, season with pepper if necessary and serve.
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