2. Heat the oil in a large nonstick skillet over medium-high heat. Carefully slip the fillets into the skillet and cook until they are golden brown. Flip the fillets and cook until they are golden brown on the other side, about 2 minutes per side.
3. Transfer the fish fillets to a platter and keep them warm. Reduce the heat to low, add the orange juice to the skillet and stir until the liquid is syrupy. Pour the sauce over the fish fillets and garnish with orange and lemon sections and chopped scallions.