Redfish Courtbouillon & Creole Sauce

Ingredients

• 2 whole redfish, red snapper or other firm-fleshed fish (scaled, gutted and trimmed of all fins)
• 1 cup flour, liberally seasoned with salt, pepper and cayenne
• 2 tbsp. unsalted butter
• 1/4 cup dry white wine
• 1 recipe Creole sauce (see recipe below), made with fish stock, and made extra thick
• 1 lemon, thinly sliced
• 2 bunches fresh thyme, 1/2 of which tied tightly with butcher’s twine
• 1 bay leaf
• boiled long-grain rice