Preheat your oven to 400 degrees.

In a small saucepan, add 2 tablespoons of butter and when melted, add in the diced red onion. Cook for 1 minute and then add in the rest of your butter and olive oil and then cook for another 2 minutes, letting the butter brown slightly.

Add in the garlic powder, salt and pepper and the juice and zest of both the lemon and the orange. If you do not want your glaze to be spicy, do not add in the ground red pepper powder but if you do, add that in at this time as well.

Whisk everything together and bring to a low boil.

Spoon out 2 or 3 tablespoons of the sauce into a small bowl and add in your cornstarch.

Whisk to create a slurry and the and to the saucepan, stirring rapidly.

Reduce the heat and let it simmer.

Next, spray a cooking sheet with nonstick spray and lightly rub your fish fillets with olive oil and season with salt and pepper.

Place on your cooking sheet and cook for 20 minutes if fresh or 25 minutes if frozen. Your fish should be flaky and opaque.

Remove from the oven and drizzle with the citrus glaze.

Garnish with some left over orange zest and chopped parsley.