Herb-Crumbed Fish Saganaki

Preheat oven to 180°C fan-forced. Finely chop oregano leaves. Set aside 1⁄2 tablespoon and place remainder in a bowl. Finely chop thyme leaves and add to the bowl. Zest lemon and place half the zest in the bowl. Add panko breadcrumbs and 30ml (1 1⁄2 tablespoons) olive oil and mix to combine.

Pat fish dry and place on a plate. Press herby breadcrumbs into top of fish and set aside at room temperature while you prepare remaining ingredients.

Using a vegetable peeler, thinly slice zucchini and place in a bowl. Whisk 15ml (3 teaspoons) olive oil with the juice of half the lemon and season with salt and pepper. Add dressing to zucchini with reserved chopped oregano and remaining lemon zest and toss to combine. Set aside to lightly pickle.

Slice eschalot, garlic and chilli (remove the seeds, if you like). Halve tomatoes. Heat remaining oil in a large, ovenproof frypan over medium heat. Add eschalot with a pinch of salt and cook, stirring, for 4–5 minutes or until softened. Add garlic, chilli and tomato and cook, stirring, for 5–6 minutes or until tomatoes begin to break down. Add 125ml (1⁄2 cup) water, stir to combine and bring to a simmer.

Nestle fish into sauce and crumble feta around fish. Transfer to oven and bake for 10–15 minutes or until crumb is golden, fish is just cooked through, and feta is golden and soft. Remove from oven and set aside to rest for 5 minutes.

Cut remaining lemon into wedges. Divide fish and sauce between bowls and serve with zucchini salad and lemon wedges.