• Finely grate the zest of 1 of the oranges and add to the lemon zest.
• Mix with the olive oil, then drizzle over the fish and season.
• Cut the rest of the oranges into slices about 5mm thick.
• When the coals are ashen, arrange the orange slices over the barbecue in groups the length of each fish.
• Char the orange slices on 1 side, then flip them over and lay the fish on top of them – this stops the fish sticking.
• Barbecue the fish for 5-8 minutes on each side (turning them carefully), or until the flesh flakes away easily when prodded.
• While the fish is barbecuing (or beforehand), make the salad.
• Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and the lemon juice.
• Season and stir in the olive oil. When the fish is cooked, toss the watercress in the orange dressing with the capers and olives.
• Serve the fish with the salad.

Recipe taken from BBC Good Food