Linefish with Citrus Butter Sauce

Method

Season the fish fillets with salt, pepper and the crushed red chilli.

Heat the butter in a pan and pan fry the fillets over a moderate heat for 3–4 minutes per side, depending on thickness, until cooked.

Transfer fish to a plate and keep warm.

Sauce
Cook the wine and orange juice over a high heat until reduced by half.

Whisk in the butter a cube at a time until it is all melted and slightly thickened.

Stir in the orange zest and segments and cook for 1 minute.

Add the herbs and season the sauce with black pepper.

Serve the sauce spooned over the seared fish fillets.