Drizzle the fish with 5 ml of lemon juice, sprinkle with the oregano and leave to steep for 10 minutes.
Heat the oil in a pan and fry the fish on both sides for 2 minutes. Halfway through the cooking time add the garlic, the remaining lemon juice and the lemon zest and simmer for a further 2 minutes.
Then add the capers and serve garnished with the lettuce and the lemon wedges.
Wine Pairing: Alcamo Bianco