Zest the lemon. Peel and chop the onion and garlic.
Heat 1 tbsp oil in a pan. Add the garlic and onions and cook, stirring, over a medium heat until translucent and softened.
Wash the tomatoes, remove the stalks and add to the pan
Pour over the white wine or vegetable stock, reduce the heat and simmer, covered, for about 10 minutes.
Mix the almonds, thyme and lemon zest and season with salt and black pepper.
Rinse the fish under cold water and pat dry. Place one side of each fillet into the almond mixture and press firmly.
Heat the remaining oil in a non-stick pan and sauté the fillets, crust side down, for 2 minutes over a medium heat. Remove the fish and place, crust side up, on a baking tray. Bake in a preheated oven at 200°C (180°C fan, gas 6).
Wash the parsley, shake dry and chop. Add to the tomatoes. Season with salt and black pepper and serve the fish on top.