Fish steaks are very appetising when baked on colourful vegetables such as green and red peppers. The combination of Nam Pla fish sauce, lemon juice and olive or groundnut oil with herbs and spices make this an aromatic dish. The toasted almonds add a final touch. You could easily use other fish, herbs, spices or nuts in this recipe.

Ingredients:

• 2 x 125 g (5 oz) fish steaks, such as swordfish
• 1 medium onion
• 1 medium green pepper
• 1 medium red pepper
• 10 ml (2 tsp) Nam Pla fish sauce
• 10 ml (2 tsp) lemon juice
• 5 ml (1 tsp) chopped fresh parsley
• 5 ml (1 tsp) ground coriander
• 5 ml (1 tsp) olive or groundnut oil
• 75 ml (3 fl oz) water
• 5 g (2 oz) split almonds
• freshly ground black pepper

Cooking instructions:

Slice the onion and the green and red peppers then put them into an ovenproof dish. Lay the fish on the bed of vegetables. Combine all the other ingredients except the almonds and black pepper, pour over the fish, cover and bake in a preheated oven, Gas Mark 6 (200C/400F) for 20 minutes. Remove the lid and bake for a further 5 minutes. Toast the split almonds until golden brown and scatter on the fish. Add freshly ground black pepper. Serve with a jacket potato and a green salad.