Cut the tops off of and wash the tomatoes, carve them and fill them with a mixture of cheese, bread crumbs and pepper.
Sprinkle the fish fillets with salt and pepper. Wrap each fillet in 4 asparagus stalks and insert into the tomatoes.
Place each tomato in a piece of butter and put to bake in a low oven for about 30 minutes.
If desired, serve with boiled rice.