Loaves and Fishes Bake – Spicy Tomato Style

For the Bake

• 
  coconut oil cooking spray
• 
  1 lbs tilapia (or other whitefish fillets, thawed if frozen)
• 
  16 oz egg whites (1- (16-ounce) carton liquid egg whites)
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  29 oz petite diced tomatoes (2- (14 1/2-ounce) cans petite diced tomatoes)
• 
  4 cloves fresh garlic (4 garlic cloves, minced; or 6 cloves for garlic lovers)
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  1 small bunch fresh parsley (1 small bunch fresh parsley, finely diced (stems removed), or 2 tablespoons dried parsley flakes)
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  2 Tbs capers (optional)
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  3 Tbs apple cider vinegar
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  1 Tbs liquid smoke (mesquite liquid smoke)
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  4 Tbs TH Nutritional Yeast
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  1 Tbs cumin (ground)
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  4 tsp onion powder
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  2 ¹⁄₂ tsp TH Mineral Salt (2 ½ to 3 teaspoons TH Mineral Salt; use the larger amount for savory heads)
• 
  ¹⁄₂ tsp crushed red pepper flakes
• 
  ¹⁄₈ tsp cayenne pepper (2 ½ to 3 teaspoons TH Mineral Salt; use the larger amount for savory heads)
• 
  12 slices sprouted bread (12 to 13 slices sprouted-grain bread (such as Ezekiel), cut into cubes)

For the Topping

• 
  6 oz tomato paste (1- (6-ounce) can tomato paste)
• 
  1 Tbs apple cider vinegar
• 
  ¹⁄₄ tsp TH Mineral Salt
• 
  ¹⁄₆ tsp black pepper
• 
  2 large tomatoes (2 to 3 large tomatoes, sliced, for decoration; optional)
• 
  Parmesan cheese (grated, garnish amount of Parmy cheese or Pecorino Romano sheep’s cheese,* for sprinkling; optional)