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Preheat oven to 375℉. Dry fish fillets well with paper towels. Season both sides with coarse kosher salt and a drizzle of olive oil. If you're feeling fancy, slice up oranges or tangerines (after you've zested them!) and lay in 2's on a parchment-lined baking sheet. Place seasoned fish fillets on oranges. Transfer to oven and bake until cooked through (145℉ internal temperature). Cooking time will vary based on the thickness of the fillets, but generally speaking the fish will take 10-14 minutes in the oven.
Zest orange or tangerines. Then combine zest with chopped pistachios, basil, grated garlic clove, grated parmesan, black pepper and olive oil. Stir to combine. Taste and add salt, if needed. Feel free to add a little more olive oil if you want a saucier-sauce. Set aside.
Once fillets are finished cooking, remove from oven. Use a thin fish spatula to transfer fish fillets to dinner plates. Top with pistachio basil gremolata.