Season fish with salt, orange zest, lemon zest, a little garlic, 2 Tbs. olive oil. Let rest 15-20 minutes. Place eggs taken straight from fridge in pot of boiling water. Cook 8 minutes. Transfer to ice bath, then peel and halve, set aside.

In a pan heat 2-3 Tbs. olive oil with sliced garlic over medium-low heat. Once garlic begins to turn golden add peas and a good splash of hot water. About half the peas should be submerged in cooking liquid. Cook over medium heat while stirring until peas are heated through and plump 2-3 minutes. Season with salt and lemon juice to taste. Transfer to a bowl and keep warm.

Set a large pan with 2 Tbs. olive oil over medium heat. Cook marinated fish skin side down about 2 mins per side.
Serve fillets over peas. Garnish with cilantro sprigs and top each plate with half an egg. Season with extra salt and lemon juice to taste.