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1
Put about 1/2 cup of the oil in a large nonstick skillet and turn the heat to medium-high.
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2
About 3 minutes later, when the oil is hot, dredge the fillets lightly in the flour and add them, one at a time, to the skillet.
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3
Do not crowd: its likely youll have to cook in batches.
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4
Sprinkle the fillets with salt and pepper as they cook.
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5
As the fillets brown, turn them and brown the other side.
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6
Total cooking time for each fillet will be about 6 minutes.
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7
When the fish are done, transfer them to a platter or gratin dish; they may overlap slightly.
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8
Cool the pan and wipe it out.
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9
Add the remaining oil and turn the heat to medium.
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10
A minute later, add the garlic and cook, stirring occasionally, until it begins to turn color.
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11
Add the bay leaves, thyme, and cayenne and stir; add the vinegar, bring to a boil, and simmer for a minute.
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12
Add the wine, bring back to a boil, and simmer for about 5 minutes.
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13
Add the stock, bring back to a boil, and cook quickly to reduce the mixture to about half its volume.
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14
Pour the liquid over the fish.
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15
Let cool to room temperature and serve or cover and refrigerate for up to a couple of days, bringing it back to room temperature before serving.
