Place the fish steaks in an oiled baking dish. Preheat the oven to 350F/170C.

Juice 1 ½ oranges and cut the remaining 1 ½ oranges into 12 wedges (4 slices per half). Whisk together the orange juice, ½ the ouzo, 2 tablespoons of olive oil, half the wild oregano and 1 teaspoon of the wild thyme. Pour over the fish and marinate for 30 minutes or up to three hours.

In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the leek until softened slightly, about 8 minutes. Stir in the garlic and toss in the pan. Add the remaining ouzo and orange wedges and gently stir or shake in the pan to combine. Heat for 3 minutes, then add the tomato wedges. Stir in the capers. Remove from heat and stir in remaining dried herbs.

Season the fish steaks with sea salt and pepper. Spoon the orange-leek-caper mixture over the fish steaks and bake, covered, for about 15 to 20 minutes, or until fork tender. Remove and serve.