Dredge fillets in flour seasoned
with salt and pepper.
Melt butter in a cast iron pan
over medium heat. Add olive oil, and heat. Add gar fillets and
brown quickly, about 1 minute on each side.
Pour hot water into a soup pot.
Add cayenne, black pepper, salt and thyme. Add potatoes and
onions and cook five minutes. Add carrots and cook 10 minutes
more until vegetables are tender but not overcooked. Drain; save
water in which vegetables were cooked.
Place browned gar fillets in a
large casserole. Add vegetables, and pour vegetable water over
all. Cover and bake in a 350° oven for 45 minutes.
Serve hot from casserole.