Redfish with Anchovies and Thyme

• 2 to 4 tablespoons olive oil, plus dribble of oil from anchovies
• 12 fillets redfish, red snapper, sea bream, ocean perch or rockfish, skin on
• 1 clove garlic, minced
• 2 anchovy fillets
• Leaves from a few sprigs thyme
• 2 tablespoons sherry
• 1 fat pat unsalted butter (approximately 1 tablespoon)

1. In a large, nonstick frying pan (I use Woll fish pan here) pour a little olive oil and, when warm, start frying the fish.
2. They won't need much, but keep an eye - some fillets may be thicker than others - and remove to a couple of warm plates, tented with foil, as they're cooked.
3. I think those look best with the pearly pink skin uppermost.
4. When all the fish fillets are cooked, add a tablespoon of olive oil plus the dribble of anchovy oil to the pan and stir in the minced garlic and the anchovy fillets.
5. Keep stirring with a wooden spoon or spatula and, as the oil warms, the garlic should soften and the anchovies seem to melt into a sauce.
6. Add most of the thyme leaves, then the sherry.
7. After a scant minute's bubbling, replace the wooden spoon in your hand with a wire whisk or a handheld mixer or electric whisk - one of my favorite pieces of equipment - and, off the heat, whisk in the butter.
8. Pour this amount of viscous sauce over the 2 plates of fish (this is for flavoring, not coverage), then sprinkle with the few remaining thyme leaves.
9. Serve with the chickpeas and tomato salad.
10. I know this sounds like a lot for 8, but I like to work on making enough for half those present to have second helpings.
11. At any rate, I've found that a good rule of thumb.

olive oil, red snapper, clove garlic, anchovy, thyme, sherry, butter

Taken from www.foodnetwork.com/recipes/nigella-lawson/redfish-with-anchovies-and-thyme-recipe.html (may not work)