Ingredients

salt, to taste
flour, for dredging
2 pounds red snapper fillets
4 tablespoons vegetable oil
4 garlic cloves, crushed
½ cup white wine
6 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon fresh thyme leaves
1 cup fish stock
freshly ground pepper, to taste

Description

There's No Point In Straining For An Italian Rendering Of The Name Of This Dish, My First Language Has No Word For Red Snapper, Which Doesn't Swim In Italian Waters, And Everybody Knows That Fillet And Filetto Denote A Boned Piece Of Fish. This Dish Is An

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