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