1) Wash and dry the oranges, take the peel of one with a thin rigalimoni and squeeze the juice of both. Filter it, transfer it to a bowl and emulsify it with the mustard and the honey.

2) Remove the bones from the fillets sea ​​bass with the special tweezers, salt them and place them in the center of 4 sheets of baking paper. Pour the prepared emulsion over the fish and distribute the butter reduced to bows.

3) Close the packets, making sure that the sauce does not come out, transfer them to a plate and bake them at 180 degrees for 20 minutes. Remove them from the oven, open them, sprinkle the fish with the leaves of parsley clean and serve.