Ingredients

4 jewfish cutlets
3 tablespoons olive oil
1/4 cup parsley, finely chopped
3 large cloves garlic, crushed
2 tablespoons slivered almonds
1 spring onion, chopped
1/2 teaspoon ground paprika
zest of 1/2 lemon
400g canned chopped tomatoes, drained

Method

Preheat oven to 180°C. Arrange fish in a shallow ovenproof dish lightly brushed with olive oil. Brush the top of each cutlet with half the olive oil.

Combine parsley, garlic, almonds, spring onion, paprika, lemon zest and remaining olive oil. Spoon over fish and press down well.

Bake for 10 minutes. Pour the tomatoes around the fish and cook for a further 10 minutes or until fish is cooked.