Place steaks in a roasting pan.
Mix olive oil, lemon juice and seasoning together and rub into fish.Place 4 overlapping citrus slices over each fish steak (2 lemon, 2 orange). Scatter with capers, drizzle with a little extra olive oil and bake in a preheated 200 °C oven for 10-15 minutes, depending on the thickness of the fish.
If it all looks a bit pale, pop fish under a preheated grill to brown.
Serve with grilled courgette ribbons and boiled or mashed potatoes.
This fish dish cries out for a full-bodied, crisp, Sauvignon Blanc with high acidity to cope with the lemon and the capers.
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