Bay bay with tangerines and herbs

Ingredients:

• Two sea bass weighing 600 grams each, gutted and scaled
• 1 and 1/4 teaspoons salt
• 0.5 tsp ground black pepper
• 2 tangerines
• 4 fresh sprigs of oregano + 0.5 tsp chopped leaves
• 4 fresh sprigs of rosemary
• 1/4 cup + 1 tsp olive oil
• 1/4 teaspoon Dijon mustard

Preparation:

1. Preheat oven to 200°C. Spray a rimmed baking sheet with cooking spray.
2. Pat the fish dry with paper towels. Make shallow diagonal cuts in the skin. Sprinkle each fish, inside and out, with 0.5 teaspoon salt and 1/4 teaspoon black pepper.
3. Slice 1 tangerine crosswise into 8 rounds (remove all seeds). Cut another tangerine in half and squeeze the juice from it. You should get 1/4 cup of juice.
4. Fill the cavity of each sea bass with mandarin slices, oregano sprigs, and rosemary. Loosely close the cavity with the belly and tie loosely with a piece of kitchen string to prevent the filling from escaping.
5. Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan.
6. Place one fish at a time in the pan and fry for 3 minutes, pressing gently to ensure even crispiness. Reduce the heat to medium and fry until the bottom is golden brown and crispy, another 1-2 minutes. Then flip the fish and fry the other side the same way, about 4 minutes.
7. Transfer the fish to the prepared baking sheet. Add 1 tablespoon of olive oil to the pan and fry the second fish. Place the baking sheet in the oven and bake until cooked through, about 8 minutes. Remove the fish from the oven and remove the string. Let the fish rest for 4 minutes.
8. While the sea bass is resting, in a small bowl, combine Dijon mustard, chopped oregano, mandarin juice, 1/4 teaspoon salt, and 4 teaspoons olive oil. While the fish is still warm, pour the dressing over it and serve.