Oregano fish with Greek salad

Ingredients

• 700g firm fish filleted & cubed (we used yellowtail)
• 1 red onion, cut into quarters, layers separated
• 3 tbsp olive oil
• 1 tbsp dried oregano
• Juice of 1 large lemon
• 8–10 bay leaves
• 1 tsp crushed chilli flakes
• Sea salt
• black pepper
• 2 tbsp oil and 1 tbsp butter for pan-frying
• 4 large plum tomatoes, sliced
• 70g black olives
• ½ red onion, sliced
• 1 cucumber, peeled, seeded and sliced into half moons
• 100g feta cheese
• 10g parsley, chopped
• Olive oil for drizzling
• Fresh herbs to garnish
• Toasted pita bread chips
• Extra yoghurt for serving