Marinate the fish fillets in lemon juice for 30 minutes.
Preheat the oven to 200°C.
Sauté garlic, capers, and anchovies in olive oil for 5 minutes until anchovies dissolve.
Simmer 100ml of wine until evaporated, then add squashed tomatoes.
Season and cook for 5 minutes, then add olives and cook for another 10 minutes.
Place fish in a dish, season, and add parsley, remaining wine, sauce, oil, and oregano.
Cover with foil and bake for 20 minutes, removing foil halfway through.
Whisk olive oil, vinegar, garlic, and mint together for the dressing.
Slice courgettes into wafer-thin strips and marinate in the dressing for 10 minutes.
Toss rocket with courgettes and serve immediately with the rested fish.