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Preheat your oven to 350 degrees.
Trim the edges of your Branzino fillet for a clean presentation using a sharp knife. Make four diagonal incisions in the skin of each fillet.
Drizzle 1 tbsp of olive oil on the cooking sheet. Gently place the Branzino Filets next to each other on the sheet, skin side down.
Drizzle 1 tbsp of olive oil over the top of the filets with a pinch of sea salt.
Set the cooking sheet on the top rack of the oven. Set timer for 10 minutes.
Meanwhile, it is time to make the sauce Vierge.
Mix the shallot, green onions, chives, cherry tomatoes, olives, capers, basil, pine nuts together in a mixing bowl with the 3/4 cup of olive oil.
Zeste one lemon into the Vierge Sauce. Squeeze the juice of the lemon into the sauce using a strainer to avoid lemon seeds getting into your Vierge! Mix and set aside. (Le Chef's note: Vierge sauce is even better made a couple hours in advance, the shallots lose their acidity when resting in the olive oil)
Once the 10 minutes are up, check on the Branzino. The fish should have an opaque white color. The cooking time may vary given the size of the fish. If the flesh still looks a little rosy in color in the center, set it back in the oven for another 2 minutes, keeping a close eye.
Once the Branzino is cooked, carefully remove it from the cooking tray with a thin, long, spatula.
Place 2 filets per person in the center of each plate.
Top each whole Branzino with a fine dusting of orange zest (it adds a beautiful citrus note to the fish), about 1/4 of the orange per filet.
Spoon 1/4 cup of Vierge Sauce over the filets on each plate.