Ingredients

• 4 shi drum fillets
• 2 garlic cloves
• Juice of one lemon
• 1 spoon fresh butter
• 1 spoon finely cut parsley
• Salt, Pepper
• Fresh pepper, crushed
• Thyme
• 1/2 wine glass of white wine

Instructions

• Wash fish fillets and drain. Add salt and pepper.
• Crush two garlic cloves.
• Melt 1 spoon of butter in a large frying pan and brown the cloves lightly.
• Brown the fish fillets on both sides and finish with wine. Dredge with fresh thyme and crashed fresh pepper.
• Cover and let the fish fillets cook in low heat. Gradually the fish will remove its juice, which will be used as sauce.
• 2 minutes before the end of the cooking process add the lemon juice and sprinkle with fresh parsley.
• Remove from heat and let the sauce cool a bit in order to thicken.