1 Heat the oven to 180°C conventional / 200°C fan assisted / 375°F / gas 5.
2 Lay the fish filets in an oven-proof dish with the lemon and garlic slices. Drizzle with olive oil and season with salt and pepper.
3 Chop one chilli pepper into fine strips and puree the other with the fish broth and eggs in a kitchen mixer. Season well with salt and pepper and pour the mixture over the fish.
4 Bake for around 25 minutes.
5 Scatter with dill and chilli strips to serve.