1. Preheat oven to 375F

2. Chop the fish filets then grind them in a blender or food processor.

3. Blanch tomatoes in boiling water then drain and "shock" them in ice water. When cool enough to handle, peel off skins, quarter them, scrape out their seeds, chop then fry them with the garlic in olive oil until they have lost almost all of their moisture.

4. Combine the mashed fish, tomatoes and chopped basil.

5. Beat the eggs and combine them with the fish and tomato mixture.

6. Add salt and pepper to taste.

Put the mixture in a well-greased, nonstick loaf pan, place the pan in a bain-marie (a shallow dish filled with water), and bake in the oven for about 45 minutes. To test for doneness...stick a knife in the loaf. When the knife comes out clean, it is ready. Serve fish loaf cold with a green salad, decorated with cherry tomatoes, feta cheese, fresh basil leaves and a lemony mayonnaise if you wish!~