02Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
03Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
04Meanwhile, stir together zest and remaining 2 tablespoons oil.
05Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.