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Thaw fish, if frozen. Preheat oven to 450°F. Line a shallow baking pan with foil; set aside. Rinse fish; pat dry with paper towels. Arrange fish in a single layer in the prepared baking pan. Sprinkle with salt and pepper. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add shallots; cook and stir about 3 minutes or until tender. Stir in capers and 1 teaspoon of the lemon peel. Add wine. Cook, uncovered, for 4 to 5 minutes or until wine is nearly evaporated. Remove from heat. Stir in oregano.
To serve, spoon caper mixture over fish. Sprinkle with the remaining 1 teaspoon lemon peel.