For garnish:
White wine 60cc
Fish stock 150cc
Black olives 10
Chives
Parsley
Mixture of the same amount of butter and flour
Salt
Pepper

1. Sprinkle the fish with salt and pepper. Combine the olive oil and the thyme, and marinate the fish in it for approx. one hour.

2. Wet a large piece of cotton cloth, squeeze dry and spread it. Place thinly sliced potatoes on the cloth and apply a small amount of corn starch over them using a brush. Place the fish over the potatoes and cover the entire surface of the fish with potato slices. Fry both sides in olive oil until golden brown.

3. Pour the white wine in a pan, allow it to flame to remove the alcohol,and boil down to half. Add the fish stock and thicken with the butter and flour mixture. Add the black olives, minced parsley and ringed chives. Season with salt and pepper.

4. Pour some sauce prepared in (3) in the center of a serving dish and place (2) over the sauce. Garnish with the chives and parsley.