Portuguese style baked trout

Ingredients

• 2 table spoons extra virgin olive oil
• 900 g/2 lb thick trout fillet, skin on, cut into 4 pieces
• 1 large onion, cut into quarters and sliced finely
• 1 crushed garlic
• 4 plum tomatoes, skinned, seeded and chopped
• 2 table spoons of tinned chopped tomatoes
• 1 red pepper
• 1 green pepper
• 290 ml/½ pint fish stock
• 120 ml/4fl oz white wine
• 2 table spoons chopped fresh parsley
• 1 bay leaf
• !/4 tea spoon Sweet paprika
• salt and freshly ground black pepper
• parsley sprigs, to garnish

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Preparation

• Fry the trout, skin-side down in Olive oil, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
• Add the onion to the dish and fry gently for 5 minutes, until softened. Add the garlic. Add the plum tomatoes and chopped tomatoes, green and red peppers, stock and white wine. Add the bay leaf and the sweet paprika
• Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened. Preheat the oven to 200C/400F/Gas 6.
• Place the trout skin-side up on top of the onion, peepers and tomato mixture, transfer the the dish to the oven and bake for 10-12 minutes - less if the pieces of trout are thin.
  
• Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
  Spoon the sauce on to four warm plates, put the trout on top and garnish with parsley sprigs and crushed almonds if you have any-I did, at the time, and it adds extra crunchiness. Serve with new potatoes and some lime or lemon wedges.