Cook soba noodles according to package directions, reducing the cook time by 2 minutes. Add snap peas during the last 1–2 minutes of cooking. Drain both together.
In a medium bowl, whisk together orange zest, orange juice, rice vinegar, ginger, and 1/4 tsp salt. Add sliced shallot and let marinate for 5 minutes.
Heat olive oil in a large nonstick skillet over medium heat. Season bass fillets with 1/4 tsp each of salt and pepper.
Place fish skin-side down into the skillet and cook until skin is golden and crisp, about 7 minutes. Flip and cook an additional 2–4 minutes until the flesh is opaque and cooked through.
To serve, divide the dressing between bowls. Add soba noodles and snap peas (rinse noodles with cool water if sticky), and top with crispy fish. Serve immediately.