Directions

1. Wash fish fillets and drain. Add salt and pepper.
2. Crush two garlic cloves.
3. Melt 1 spoon of butter in a large frying pan and brown the cloves lightly.
4. Brown the fish fillets on both sides and finish with wine. Dredge with fresh thyme and crashed fresh pepper.
5. Cover and let the fish fillets cook in low heat. Gradually the fish will remove its juice, which will be used as sauce.
6. 2 minutes before the end of the cooking process add the lemon juice and sprinkle with fresh parsley.
7. Remove from heat and let the sauce cool a bit in order to thicken.