Baked Branzino with Citrus Gremolata Recipe | Valerie Bertinelli | Food Network

Ingredients

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