In a bowl, mix the mayo with the vinegar, paprika, salt, and cayenne pepper. Set aside.
Season fillets with salt and pepper. Spread the prepared mayo topping on sides and tops of fish. Spoon the chopped almonds over fish, pressing lightly to help adhere.
Drizzle oil on bottom of a small baking dish. Add Hatch Chiles and place fillets on top.
Scatter tomatoes and garlic over chiles and around fish.
Bake until beautifully browned and fish flakes easily with a fork, 12 to 15 minutes.