Ingredients
Topping
Method
1.Preheat oven to 180°C.
2.Heat the oil in a large frying pan that is oven-proof, or a casserole dish. Add the onion, garlic and pepper to the pan, cooking for 2-3 minutes. Add sherry to the pan, cover and cook until the pepper softens.
3.Add the tomatoes, paprika, thyme and bay leaf, then bring to a simmer. Lay the fish on top and spoon some peppers, tomato and juices over the fish. Season with salt and pepper.
4.For the topping, mix together the olive oil, breadcrumbs, almonds, paprika, salt and pepper. Sprinkle over the fish. Cover with foil (or lid) and cook for 15 minutes. Uncover and cook for a further 5 minutes until golden and some of the liquid has reduced.
5.Garnish with lemon wedges, and serve with salad or rice.
Note
- This dish is easily doubled or tripled to serve 4 or more, and is an economical and nutritious way to serve fish given it is bulked up with tomatoes and peppers.