Preheat the oven to 200C (400F)
In a food processor combine the sundried tomatoes, basil, chili, lemon zest and juice, vinegar and garlic and pulse until its blended into a thick paste.
Add the almond flour and olive oil into the food processor and blend for 10 seconds until completely mixed in.
Place the halibut in a baking dish and season the fillets with salt and pepper. Spoon the sundried tomato mixture onto the halibut and use your fingers to press the paste all over the fish so that its completely coated.
Bake the fish for 12 minutes until the fish flakes with a fork. Sprinkle with fresh chopped parsley before serving. This dish is delicious with tartar sauce.