Directions

1. Preheat the oven to 180°C.

2. Spread the peppers & leek / spring onions on the bottom of a small oven-proof dish.

3. Lay the fish fillet either in small strips or as  while fillet over the peppers & onions.

4. Mix together the coconut milk, lemon juice and spices and evenly spread them over the fish.

5. Cover the dish with foil and bake for 25-30 minutes.

6. E straight from the dish or use a spatula to lift from the dish. Don't discard the excess liquid! Serve with a selection of low carb veggies / salad and dress with the infused liquid.