1/4 cup grapeseed oil
2 teaspoons sea salt
1 teaspoon ground white pepper
1 cup all-purpose flour
Six 6 to 7-ounce skin-on, boneless bronzino fillets
1 cup white wine, such as chardonnay
3 cups mushroom stock or broth
1 cup mushrooms, cut into quarters
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced garlic
1 stick butter, at room temperature
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