Steamed fish is a favourite in any country, including this one done Thailand style. - photo by Barbara Ellington

Seafood, Feta and Red Pepper Pie:

Serves 6-8.

INGREDIENTS

1/2 pack frozen filo pastry, defrosted

1lb lobster tail (meat weight), cooked

1lb shrimps, peeled, de-veined and cooked

8oz feta cheese

1 potato, peeled, boiled and diced

4 tbsps chopped parsley

1 red sweet pepper, chopped

Salt and pepper

Olive oil

Method

1. Preheat the oven 350F. Line a large, deep pie dish with layers of filo pastry, brushing with oil between each layer of pastry.

2. Combine all the filling ingredients in a bowl and check seasoning.

3. Fill the pie with the filling and fold over the pastry to cover the filling.

5. Brush with olive oil. Bake for 20 minutes until golden.

Tilapia or Cod Thermador

Serves 6.

INGREDIENTS

1 tablespoon olive oil

1 large red sweet pepper, diced

1 large garlic clove, chopped

6 stalks scallion, chopped

Salt and black pepper

10oz white wine

8oz double cream

1tbsp Dijon mustard

6 x 6oz tilapia or cod fillets

Juice of two limes

2 tbs olive oil

1 1/2 oz cheddar cheese (more if desired)

METHOD

1. Heat 1tbsp olive oil in a frying pan, add the red pepper and cook for two minutes before adding the garlic, scallions and dash of salt and pepper.

2. Cook for another few minutes, then add the wine, and simmer for a couple minutes until reduced.

3. Meanwhile, place the tilapia into a roasting tin with the lime, olive oil and a sprinkle of salt and pepper.

4. Cook in the oven 350F for 10 minutes. Remove from the oven and gently lift the tilapia out and place in a lasagne dish.

5. Pour the fish juices into the pan with the pepper etc and reduce again.

6. Add the cream and mustard, and bring to the boil and simmer for 5 minutes.

7. Pour on to the fish and grate the cheese on top. When ready to eat, pre-heat the grill (broiler) and cook the fish for 5-10 minutes, until the cheese starts to brown slightly.