Eating In

Serves 4
60g chopped blanched almonds
1 unwaxed lemon
150g dry breadcrumbs
Salt and pepper
Pinch of oregano
Olive oil
4-8 fillets of fish (mackerel, bream, bass)
To serve
1 large red onion
Vinegar
4 large ripe tomatoes
A handful of capers
Olive oil
Line a baking tray with greaseproof paper and heat the oven to Gas 6. Peel and slice the onion thinly and soak in water acidulated with 3 tbsp vinegar. Mix the almonds, lemon zest and breadcrumbs with a pinch of salt, some pepper and the oregano. Brush the fillets with oil and press into the breadcrumb mix. Lay on the fish and drizzle with a little more oil. Bake until golden. (15 minutes depending on thickness).
Drain the onions. Chop and add the tomatoes and capers. Dress with olive oil and a pinch of salt. Serve the fish with the tomato salad and wedges of lemon.