Preparation
Zest the lemon. Peel and chop the onion and garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000011/000011_step_1_M.jpg)
Heat 1 tbsp oil in a pan. Add the garlic and onions and cook, stirring, over a medium heat until translucent and softened.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000011/000011_step_2_M.jpg)
Wash the tomatoes, remove the stalks and add to the pan
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000011/000011_step_3_M.jpg)
Pour over the white wine or vegetable stock, reduce the heat and simmer, covered, for about 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000011/000011_step_4_M.jpg)
Mix the almonds, thyme and lemon zest and season with salt and black pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000011/000011_step_5_M.jpg)
Rinse the fish under cold water and pat dry. Place one side of each fillet into the almond mixture and press firmly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000011/000011_step_6_M.jpg)
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).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000011/000011_step_7_M.jpg)
Wash the parsley, shake dry and chop. Add to the tomatoes. Season with salt and black pepper and serve the fish on top.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000011/000011_step_8_M.jpg)