Prepare a brown stock with calf bones, and add some fish broth. Sift it and put it aside. Remove the fishbone from the fishes, and put them in a pan with some butter. Add some red wine, such as a Bandol, a Barbera Vignarey di Gaja or a Merlot Mezzana. Once the fish is cooked, remove it and put it on a warm plate. Reduce the wine used, still in the pan, and add some of the brown stock. In the end add some fresh butter, and cover the filets with the sauce.
Recipe of Angelo Conti-Rossini, from “Il mio libro” (My book), Salvioni Bellinzona Editions.