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1
Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
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2
Use paper towels to pat the whole fish dry.
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3
Score the skin of each branzino by making two shallow cuts on a slight diagonal on each side of the fish.
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4
Season each branzino inside and out with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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5
Slice 1 tangerine crosswise into 8 rounds (discard any seeds).
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6
Halve and squeeze the other tangerine to get 1/4 cup juice.
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7
Stuff the cavity of each branzino with the sliced tangerine, oregano sprigs and rosemary sprigs.
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8
Close the belly slightly around the filling and tie loosely with a piece of butcher's string to help hold the filling inside.
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9
Heat a large, oven-safe skillet over medium-high heat.
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10
Add 2 tablespoons olive oil and swirl to coat the pan.
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11
Working one at a time, place the fish in the pan and allow it to sear for 3 minutes, pressing down gently to ensure even browning and crispness.
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12
Reduce the heat to medium and cook until the first side is golden-brown and crisp, 1 to 2 minutes longer, then flip the fish and repeat on the other side until the fish is golden-brown and crisp, about 4 minutes.
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13
Transfer the fish to the prepared baking sheet.
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14
Add 1 tablespoon olive oil to the pan and repeat with the other fish.
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15
Place the baking sheet in the oven and cook until the fish are cooked through and the flesh is flaky, about 8 minutes.
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16
Remove the fish from the oven and untie and discard the string.
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17
Let the fish to rest for 4 minutes.
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18
While the fish rests, in a small bowl whisk together the Dijon mustard, chopped oregano, tangerine juice, 1/4 teaspoon salt and 4 teaspoons olive oil.
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19
While the fish is still warm, drizzle the vinaigrette over the fish and serve.
