“Inspired by flavours that will transport you to the Greek coast, this delicate dish simply celebrates white fish fillets. Easy to halve if you’re serving two, you’ll be glad to have this one up your sleeve. ”
To amplify the flakiness, very generously dust the fish with sea salt (don’t worry, we’ll rinse it away later) and leave aside. Put a large shallow casserole pan on a medium heat. Chop the peppers into 2cm chunks, discarding the seeds and stalks, adding them to the pan as you go with 2 tablespoons of olive oil. Quarter the leek lengthways and wash, then slice 2cm thick. Add to the pan, season with salt and black pepper, and cook for 15 minutes, or until sweet and lightly golden, stirring regularly and adding splashes of water, if needed. Strip the oregano leaves into a pestle and mortar with a pinch of salt and pound into a paste. Squeeze in half the orange juice, then add 1 tablespoon of red wine vinegar and 2 tablespoons of extra virgin olive oil and muddle together.
Rinse the fish and pat dry with kitchen paper. Nestle the fish into the veg, squeeze in the remaining orange juice and add 100ml of water, then cover the pan, reduce the heat to low and cook for 7 minutes, or until the fish is just cooked. drizzle the orange dressing over the fish and veg and serve.