Bacalao a la Marinera (Fisherman's Cod)

Total time: 30 minutes
  This is a Spanish dish that would, traditionally, be made with dried, salted cod.  I used fresh.  In Spain you can buy the bacalao dry as a board or already reconstituted and rinsed.  You can substitute any white fish: tilapia, snapper, mahi mahi;  adjust cooking times slightly, according to thickness.

 Ingredients:

• 12oz (360gr) cod filets or other white fish, fresh or frozen and thawed
• 1oz (30gr) slivered or chopped almonds
• 1/2 onion
• 2 cloves garlic
• 1 tbs olive oil
• 1 3/4 cup (15oz, 450gr) chopped tomatoes, drained 
• 1/3 cup (3oz, 90ml) white wine
• 2 bay (laurel) leaves
• 2 tbs dry bread crumbs

 Instructions:

• Finely chop the onion and garlic. 
• Heat oil in a medium skillet over medium heat.  Add onion, garlic and sauté until tender. 
• Drain tomatoes, reserving juice for another use.  Roughly chop the tomatoes. 
• Add tomatoes to pan along with white wine and bay leaves. 
• Bring to a simmer and let cook, uncovered, 5 minutes or until thickened. 
• Remove bay leaves and stir in bread crumbs. 
• Place fish in baking dish just large enough to hold it in one layer. 
• Spoon the sauce over, sprinkle with almonds and cover either with a lid or foil. 
• Bake at 400F (200C) for about 15 minutes, or until fish is done. 
• Uncover for the last 5 minutes of baking time.  Fish flakes easily when done.  (If you have pieces more than 1" (2.5cm) thick it may take 20 minutes.) 
• Remove fish from dish, place on a small platter and serve.