Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar.

Put peppers and leek in shallow pan

Cook for about 15 minutes

Make dressing while vegetables cook

Nestle fish on top and steam until cooked through

Simple steamed fish

Ingredients:

4 x 5 oz (150 g) white fish fillets (I used branzino fillets)

3 mixed-colour peppers

1 large leek

½ a bunch of oregano (0.5 oz/10 g)

1 large juicy orange

Preparation:

Put a large shallow casserole pan on a medium heat. Chop the peppers into 0.8-inch (2-cm) chunks, discarding the seeds and stalks, adding them to the pan as you go with 2 tablespoons (30 ml) of olive oil.

Quarter the leek lengthways and wash, then slice 0.8-inch (2-cm) 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 (15 ml) of red wine vinegar and 2 tablespoons (30 ml) 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 ½ cup (125 ml) 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. Serves 4.

From 5 Ingredients Mediterranean