Herb-Crumbed Fish Saganaki

Preheat oven to 180°C fan-forced. Finely chop oregano leaves. Zest lemon. Place ½ the lemon zest, most of the oregano leaves, panko breadcrumbs and 2 teaspoons olive oil in a bowl and mix to combine.

Pat fish dry with paper towel and place on a tray or plate. Press herby breadcrumbs onto 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 3 teaspoons olive oil with the juice of ¼ of 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.

Peel and slice eschalot and garlic. Halve tomatoes. Heat remaining oil in a large, ovenproof frypan over medium heat. Add eschalot and a pinch of salt and cook, stirring, for 1–2 minutes or until softened. Add garlic, chilli flakes and tomato and cook, stirring, for 3–4 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.