Cut the fish in pieces of equal size. Use the head and bones to make good fish stock, flavoured with the herbs, celery, carrot and onions. Put some oil in a frying pan and cook the fish on a fairly brisk fire till a golden colour. Now put the pieces of fish in a fireproof dish, with a little oil and a sprinkling of parsley and chopped garlic. Put in a slow oven. Slice the tomatoes and fry in oil. Put the rice in the pan in which the fish was cooked, having drained off the oil, but without washing the pan. Moisten with the fish stock, season with salt, and cook on a brisk fire till the stock is absorbed and the rice is dry and flaky. To serve, pile the rice in the centre of the dish and arrange the slices of fish and the tomatoes around it.