Add the thyme and red wine, bring to the boil and cook until the wine has reduced by half. Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain.
A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...
Add the tomato puree and red wine to the pan and bring to the boil ... Remove from the oven and check the seasoning. To make the potato stacks - preheat the oven to 180C/350F/Gas 4.