Additional steamed vegetables if required or a side salad
Put about 30 ml of vegetable stock in a small frying pan and heat.
Add the sliced peppers, lemongrass stalk. Cook stirring until peppers are softened. Keep warm.
In another non-stick pan add a little stock and heat. Add the garlic slices and cook so they brown a little as the liquid evaporates. Add a little more stock.
Add the fish fillets skin side down and cook and then turn over or cover and cook until fish is cooked through.
Serve on a portion of rice, with the peppers and any additional steamed vegetables. Season with sea salt and freshly ground black pepper. Squeeze some lemon juice over the top and scatter the zest & spring onions on top of the fish.