In a large glass or stainless steel bowl beat the oil, garlic and a few grindings of pepper together with a whisk until the ingredients are thoroughly mixed. Add the fish and turn until coated. Marinate at least 2 hours and up to 24 hours. In a small saucepan make the sauce by combining the tomato puree, garlic, curry powder, lemon juice, soy sauce and chicken stock. Heat to boiling; stir thoroughly and hold at a simmer.
Preheat oven to 450 degrees. Combine the breadcrumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time. Place coated fish pieces on a flat dish sprayed with non-fat cooking spray. Arrange the fish side by side with one layer only. Bake the fish undisturbed in the oven for about 10 minutes. Meanwhile, set the pan of sauce over high heat and bring to a boil. Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish. Bake the fish for about 5 minutes longer. Add remaining sauce and serve immediately.