Pan Seared Bronzino with Mushroom Pan Jus

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1/4 cup grapeseed oil

2 teaspoons sea salt

1 teaspoon ground white pepper

1 cup all-purpose flour

Six 6 to 7-ounce skin-on, boneless bronzino fillets

1 cup white wine, such as chardonnay

3 cups mushroom stock or broth

1 cup mushrooms, cut into quarters

1 tablespoon minced fresh parsley

1 tablespoon minced fresh thyme

1 teaspoon minced fresh rosemary

1 teaspoon minced garlic

1 stick butter, at room temperature