Steam the Brussel sprouts for approx 4 minutes until just tender. Dry roast the almond slivers until golden. Heat the tea oil gently in a pan and add the anchovy. Toss through the sprouts to ensure they are covered in the anchovy oil, drizzle with lemon juice, thyme and lemon zest.
Heat a little oil in a non stick pan and pan fry the fish for 3 minutes each side.
Serve the fish over the sprouts topped with slivered almonds and black pepper.
Note: Black pepper is one of the 3 components used in Ayurvedic medicine. It's believed to help enhance the bioavailability of other nutrients - so the next time the waiter asks if you want pepper, say yes.