Step 1: Prepare the Fish Fillets

Season the fish fillets with a little salt and pepper on both sides. Heat 1 tablespoon of oil in a skillet over medium heat. Once the pan is hot, place the fish fillets in the skillet and cook for about 3-4 minutes per side, or until the fish is fully cooked and flakes easily with a fork. Remove the fish from the pan and set it aside while you prepare the orange sauce.

Step 2: Sauté the Garlic

In the same skillet (or a new one if preferred), add 1 tablespoon of oil and sauté the minced garlic over medium heat. Stir continuously for about 1-2 minutes until the garlic becomes fragrant but not browned.

Step 3: Whisk the Orange Juice and Cornstarch

In a separate bowl, whisk together the orange juice and cornstarch until fully combined. This will ensure that the cornstarch dissolves evenly, preventing any lumps from forming in the sauce.

Step 4: Add the Orange Juice Mixture to the Pan

Once the garlic is ready, pour the orange juice-cornstarch mixture into the pan with the garlic. Stir the mixture well to combine everything.

Step 5: Season and Thicken the Sauce

Add the rosemary leaves, salt, black pepper, and honey (or maple syrup) to the pan. Stir everything together and let it cook over medium heat for about 5-7 minutes, or until the sauce thickens and reaches a glossy, saucy consistency. Continue to stir occasionally to prevent the sauce from sticking to the bottom of the pan.

Step 6: Combine the Fish and Sauce

Once the sauce has thickened, gently add the cooked fish fillets back into the pan, or you can pour the orange sauce directly over the fish on a serving platter. Allow the fish to warm up in the sauce for about 1-2 minutes before serving.