Servings: 2-4 (depending on the size of the fillets
- 2 branzino fillets, skin removed and boneless
- Salt and ground pepper
- 1 tbs. olive oil
- 1 tbs. zest from a lemon
- 1 tbs. zest from an orange
- 1 tbs. fresh lemon juice
- 2 tbs. fresh orange juice
- 2 tbs. chopped fresh parsley
- 1 tsp. olive oil
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Put both fillets on the prepared baking sheet. Drizzle the olive oil over the fish and then season with salt and ground pepper.
Bake until the fish is opaque and will flake with a fork - about 12-15 minutes. Alternatively you can bake the fish on a hot barbecue grill for about the same time. If the fillets aren’t even in thickness, it may take a bit longer to cook.
If you’re using the citrus dressing mix all the ingredients together in a small bowl. I grated the zest from both fruits first and then juiced them.
Drizzle the sauce over the cooked fish and garnish with citrus slices. The fish is delicious without it too!