1 Rinse bell peppers, trim, and cut into small cubes. Peel the ginger and garlic and cut both into very thin slices.
2 Rinse chile pepper, halve, remove seeds and ribs and finely chop. Rinse the parsley, shake dry and chop leaves. Heat 1 teaspoon butter in a pan. Sauté all vegetables briefly. Season with salt and pepper, mix with remaining butter and set aside.
3 Scrub potatoes and cut into slices. Place on a parchment-lined baking sheet, season with salt and drizzle with oil. Bake in preheated oven at 200°C (fan oven 180°C; gas mark 3)(approximately 400°F, convection 350°F) for 40 minutes.
4 Meanwhile, trim leeks, rinse well, remove the dark green portion and cut the white and light green portion into strips. Place in a pot with a steamer.
5 Rinse fish, pat dry and season with salt and pepper. Place on top of the leeks and pour in broth. Cover pan and steam for 15 minutes over simmering water. Place butter mixture on top of fish and cook for another 5 minutes.
6 Rinse lemon, cut in half and cut into slices. Serve with the potatoes, leeks and fish.