Adam Liaw’s pan-fried whiting with orange butter sauce

Fillets of white fish with butter sauce is one of my favourite meals. Adding a dash of orange juice just makes it feel a little fancier.

Heat a frying pan over medium heat and add half the butter. Season the whiting fillets well with salt and pepper and fry for a minute or two on each side until cooked through. Remove from the pan.

Return the pan to low-medium heat and add the white wine and orange juice. Bring to a simmer and add ¼ to ½ cup of water. Whisk in the remaining chilled butter to emulsify and thicken the liquid – you should have about ½ a cup of sauce with the consistency of pouring cream. Season the sauce with salt then pour over the fish. Garnish with a few orange segments.

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