Rinse the fish (inside and out) in cold water, pat dry with kitchen paper. Combine the oil, wine, thyme and garlic, season. Place the fish on an oven tray lined with baking paper and coat inside and out with 2/3 of the herby mixture. Divide the orange segments on top and brush with the remaining herby mixture.
Bake for approx. 20 mins. in the centre of an oven preheated to 180°C.
Reduce the orange zest and juice to approx. 1 tbsp, leave to cool. Combine the reduced orange juice with the butter, paprika and salt and mix well, serve with the fish.