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)
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