Baked Lemongrass Fish

800g firm fish (I use warehou)
4 tablespoons fish sauce
1 tablespoon toasted sesame oil
2 spring onions
1 stalk lemongrass (preferably with a thick, firm bulb end)
2 chillies
pair of kaffir lime leaves
1/2 medium red or green capsicum finely sliced
freshly ground pepper

Cut the fish fillets into three or four pieces and place in an ovenproof dish. Sprinkle with the fish sauce and sesame oil and allow to marinate while you prepare the other ingredients.

Halve the spring onions lengthwise and finely chop.  Remove the outer woody leaves from the lemongrass and finely slice the core then chop it finely. Shred the kaffir lime leaves as finely as you can, Deseed the chillies and chop finely.

Mix together the onion, lemongrass, kaffir lime leaves and chillies and spoon evenly over the fish. Strew over the capsicum. Dust with freshly ground pepper.

Place the fish into a pre-heated 220C oven and bake for 10-12 minutes or until the fish separates into flakes when gently pressed with a fork.

Use a fish slice to place the fish and topping onto individual plates. Drizzle over some of the liquid remaining in the cooking dish. Serve with cooked vegetables or a salad.