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2 tablespoons olive oil, plus extra for the pan
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Six 3- to 4-ounce branzino fillets, bones eliminated
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Kosher salt and freshly floor black pepper
2 lemons
2 oranges
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1/2 cup flat-leaf parsley, finely chopped
1 tablespoon good-quality extra-virgin olive oil
Pinch crushed crimson pepper flakes
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