Orange & Oregano Steamed Fish with Peppers and Leek
A light, elegant fish dish inspired by the Greek coastline, gently steamed with sweet peppers and leek and finished with a bright orange-oregano dressing.
- Cook32 min
- Total32 min
- DifficultyEasy
- Servings4
This recipe celebrates simple, fresh ingredients, letting the natural sweetness of peppers and leek complement the delicate flakes of white fish. A brief salt cure ensures the fish stays moist and flaky, while a quick, herby dressing—made with oregano, orange, and extra virgin olive oil—brightens every bite.
Steaming the fish directly on the softened vegetables keeps it tender and infuses it with subtle, savory notes. The entire dish comes together in just over half an hour, making it perfect for a healthy weeknight dinner that feels like a seaside escape.
Ingredients
Converted amounts are rounded.
Method
- Generously season the fish fillets all over with sea salt to enhance flakiness; set aside. Place a large, shallow pan or casserole over medium heat. Chop the peppers into 2cm chunks, discarding seeds and stalks, and add directly to the pan along with 2 tablespoons of olive oil.
- Quarter the leek lengthwise, wash thoroughly, then slice into 2cm thick pieces. Add to the pan, season with salt and black pepper, and cook for 15 minutes, stirring often, until the leek is sweet and lightly golden. Splash in a little water if the pan becomes too dry.
- Strip the oregano leaves into a mortar and pestle with a pinch of salt; pound into a paste. Squeeze in juice from half the orange, then add 1 tablespoon red wine vinegar and 2 tablespoons extra virgin olive oil. Stir everything together until well combined.
- Rinse the salted fish fillets under cold water and pat dry with paper towels. Nestle the fish among the cooked vegetables, squeeze in the remaining orange juice, and add 100ml water. Cover the pan, reduce heat to low, and cook for 7 minutes, until the fish is just cooked through. Drizzle the orange dressing over the fish and vegetables, then serve immediately.
💡 Tips
- For best results, use thick, firm white fish fillets like cod, haddock, or sea bass.
- If you don't have a mortar and pestle, finely chop the oregano leaves or use a small food processor.
- Serve with crusty bread or rice to soak up the delicious pan juices.
Inspired by a recipe from Jamie Oliver