Ingreadient :

• 3 medium oranges
• 1 tablespoon soy sauce
• 1 tablespoon ponzu
• 1 tablespoon minced peeled fresh ginger
• 2 medium garlic cloves, finely chopped
• ½ teaspoon garlic powder
• 1 (2- to 3-pound) skinless Chilean sea bass fillet of even thickness (about 1 3/4 to 2 inches thick) or skin-on salmon or halibut
• 3 tablespoons unsalted butter, softened, plus more for greasing dish
• ¾ teaspoon fine sea salt, plus more for garnish
• ½ teaspoon paprika
• Fresh cilantro sprigs, for garnish

Direction :

1. Preheat oven to 425°F. Grease bottom and sides of a 13- x 9-inch baking dish with butter. Cut 2 oranges in half. Squeeze juice from 3 orange halves into a small bowl to yield about 3/4 cup juice; set remaining orange half aside. Stir soy sauce, ponzu, ginger, chopped garlic, and garlic powder into orange juice in bowl.
2. Pour 1/3 cup orange juice mixture into greased baking dish. Place fish in baking dish, skin side down, and gently rub butter into fish. Pour remaining orange juice mixture over fish, and sprinkle with salt and paprika. Cover loosely with aluminum foil.
3. Roast fish in preheated oven until an instant-read thermometer registers 90°F when inserted in thickest part of fish, about 25 minutes. Remove from oven, and discard foil. Squeeze juice from reserved orange half over fish. Return fish to oven; roast, uncovered, until fish flakes easily with a fork and a thermometer inserted in thickest part of fish registers 125°F, 8 to 12 minutes. (Timing will vary depending on thickness of fish; for thinner fillets, begin checking fish after about 12 minutes when covered and after about 5 minutes once uncovered.) Remove fish from oven; let rest 10 minutes.
4. While fish rests, cut remaining orange into wedges. Garnish fish with orange wedges and cilantro; season lightly with salt.