In a large skillet over medium-low heat, soften the leek, potatoes, fennel and garlic in the oil. Cook, stirring a few times, for about 20 minutes or until the potatoes are tender and the leek and fennel are golden brown. Season with salt and pepper. Sprinkle with the orange zest. Set aside.
Meanwhile, in a large non-stick skillet over medium heat, brown the fish in the oil for 3 to 5 minutes on each side side, depending on the thickness of the fish. Season with salt and pepper. Sprinkle with the parsley and orange zest.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.