1.   Arrange the remaining cauliflower, stems down, over the top, pressing the florets down firmly atop the filling.

2.   Dredge the fish fillets, one at a time, in the bread-crumb mixture, pressing down gently on each side.

3.   Remove tomatoes from oven, and press equal amounts of garlic-parsley mixture into each tomato top, pressing down lightly with back of spoon.

4.   Still using the spatula, spread the filling evenly over the frozen pineapple, pressing down lightly on the fruit to get the filling into the crevices.