Total Calories: 337
Combine the wine, vinegar, bay leaves, onion powder, lemon thyme, rosemary and tomato paste and set aside.
Coat the fish with flour and sauté in hot oil until both sides are crisp and browned. Remove the fish, drain and place on paper towels on a plate to absorb excess oil.
Saute the garlic in the drippings until soft, add the wine mixture and bring to a boil. Reduce heat and simmer until thickened. Serve the fish topped with the sauce.
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