Orange, Parsley, And Walnut Salad

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4 medium organic oranges

1/2 cup walnuts

4 tablespoons plus 1 teaspoon extra-virgin olive oil

Coarse salt and freshly ground pepper

1 1/2 teaspoons Dijon mustard

3 cups parsley

4 1 1/2-inch thick, skin-on fish fillets (such as striped bass)

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