1. Preheat oven to 450 degrees. In a medium pot, arrange fish in a single layer. Pour in enough oil to just cover, about 5 cups. Add lemon zest, peppercorns, 2 cloves garlic, chile and bay leaf. Warm over low heat so only a few small bubbles rise to the surface at a time. Gently poach fish until opaque and just cooked through, about 15 minutes.

2. Meanwhile, prepare tomatoes: Slice off top quarter (stem end) of each tomato and set tops aside. Working over a large measuring cup, use a small spoon to scoop pulp from tomato bottoms, taking care not to pierce skin, leaving about 1/4 inch of wall intact. Arrange hollowed tomatoes, cut-side up, in a baking dish just big enough to fit them comfortably.

3. Use a fork to roughly mash tomato pulp. Mince remaining garlic. In a small pot, combine tomato pulp and juices, minced garlic, water and rice. Cook over medium-low heat, stirring often, until rice is al dente and sauce binding it is creamy, 10-15 minutes. Stir in remaining 1/2 cup olive oil and season with salt. If rice looks dry, stir in extra splashes of water until mixture resembles a glossy risotto. Stir in parsley and let rice rest 2-3 minutes to firm up.

4. Spoon warm tomato rice into tomatoes and drizzle oil over top. Season with salt and cap tomatoes with their tops. Bake until oil starts to bubble and tomatoes skins just split, about 15 minutes. Serve fish with warm stuffed tomatoes on the side.

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