If you can, use fresh squeezed orange juice for this. One large orange should do it. For the fish, choose a firm white fish — we particularly like halibut, striped bass and rockfish.
1 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
4 (6-ounce portions) firm white fish, such as rockfish, striped bass or halibut
1 tablespoon lemon zest
1 tablespoon butter
1/4 cup orange juice
Salt and fresh ground black pepper
Heat the oven to 425 degrees F.
Discard the first 2 inches from the top of each scallion. Cut scallions in half crosswise and thinly slice them lengthwise into strips.
Heat the olive oil in a skillet over medium heat. Add the spring onions, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the scallions are wilted and begin to brown.
Season fish on both sides with salt and fresh ground pepper then place, in one layer, into a baking dish. Divide the cooked scallions between the tops of each piece of fish. Scatter lemon zest over scallions then cut the butter into small squares and place on top.
Pour the orange juice around the fish then cover the pan with aluminum foil. Bake until the fish is opaque throughout, 15 to 18 minutes, depending on thickness of the fish.