1 Pot, 1 Skillet, 1 Casserole dish, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Slotted spatula, 1 Lid
1 Peel and finely chop onion and garlic. Wash the lemon, dry, and zest. Set aside.
2 In a skillet, sauté onion and garlic until translucent in 1 tablespoon oil.
3 Wash the tomatoes and add to the pan.
4 Deglaze with wine or vegetable broth. Cover and simmer until slightly thickened, about 10 minutes on low heat.
5 Meanwhile mix ground almonds with thyme and lemon zest. Lightly season with salt and pepper.
6 Rinse fish fillets, pat dry and sprinkle with salt. On one side only, press each fillet in the seasoning mix.
7 Heat the remaining oil in a nonstick pan. Briefly fry fish, coated side down, over medium heat. Place in a baking dish, coated side up. Bake in preheated oven at 200 ° C (fan 180 ° C, gas mark 3) (approximately 400° F) until golden and cooked through, about 8 minutes.
8 Wash the parsley, shake dry and chop. Stir into the tomatoes, season with salt and pepper and divide between two plates. Top each with two fish fillets and serve immediately.