Marinate the fillets with the garlic salt, bay leaf, thyme, oregano and parsley, and cover with the wine

Let stand in the marinade for at least an hour

At the moment of making them, drain them well and cook them on both sides in a little very hot oil.

Place them on a plate.

Add the marinade to the pan to deglaze it, let it reduce for a few moments and pour over the fillets.

Serve immediately.