Pre heat the oven to gas mark 4, 350°F (180°C).
Wash the halibut steaks and pat them dry with kitchen paper.
Lightly oil a gratin or baking dish into which the steaks just fit in a single layer.
Beat one of the eggs thoroughly with a grinding or two of pepper and dip the fish steaks in this.
Now coat them all over with the grated Parmesan cheese and put them in the baking dish.
Cover with foil or greased greaseproof paper and bake in the oven for 10 to 15 minutes.
While this is happening, whisk together the fromage blanc and remaining 2 eggs - and add a pinch of cayenne pepper if you like.
Remove the foil or greased greaseproof paper from the fish, pour the custard over the steaks and return the dish to the oven for a further 10 minutes, or until the custard is set.
Meanwhile, heat the grill. Scatter the tomato halves with freshly ground black pepper and a little chopped parsley and grill them until they are soft and juicy.
Transfer the fish steaks to four warmed shallow soup bowls, put a portion of grilled tomatoes alongside each and sprinkle with parsley.
