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1
Rinse fish in cold water; pat dry.
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2
Rub steaks on both sides with sea salt.
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3
Combine parsely, mixed herbs, bay leaves and garlic and rub onto both sides of the fish.
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4
Place fish in a deep baking dish, cover and refrigerate for at least thirty minutes or up to twenty four hours.
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5
Preheat oven to 400u00b0F.
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6
Pour wine over the fish and cover baking dish with foil.
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7
Bake for 15 to 20 minutes until fish is cooked through and the meat comes easily away from the bone.
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8
Transfer fish steaks to a platter and keep warm.
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9
Pour pan juices into a small saucepan and reduce over medium heat to about one quarter cup of liquid.
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10
Meanwhile, in another saucepan, heat one tablespoon of butter until foamy.
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11
Add rosemary, thyme and bay leaf and saute gently for about two minutes.
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12
Add remaining butter.
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13
When butter is melted, add parsley and lemon zest and cook over medium to low heat for about three to four minutes.
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14
Do not allow sauce to boil.
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15
Finally, add the lemon juice, the reduced pan juices and salt and pepper to taste.
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16
Strain sauce and discard herbs.
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17
Brush the herbs off the fish steaks and plate, pouring a little of the butter sauce over the each portion of fish.
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18
Serve the remaining sauce on the side.
