Preheat the oven to 220°C/Gas Mark 7.
Rub the fish fillets with oil and season with salt and pepper. Bake in the oven for 20 minutes.
Meanwhile, place the chopped peppers in a roasting dish, along with the tomatoes and oil, and roast in the oven for 10 minutes.
Transfer the fish and vegetables to a serving dish and sprinkle them with balsamic vinegar and flaked almonds.
Serving Suggestions: Serve with lemon wedges and rocket salad.