Preheat oven to 180°C. Cut bread into small dice and place in a bowl with chopped thyme and 1 tbsp of oil. Mix well, season with salt and pepper and place on roasting tray. Toast until golden brown and crisp, tossing often to prevent burning. Remove from oven.
Mix parsley, garlic, anchovies and pine nuts together with 1 tbsp of oil. Set aside
Season the fish with salt and pepper and lightly dust with flour. Heat the remaining oil on a high heat in a frying pan with a tight-fitting lid. Add the fillets to the pan and fry for about 30 seconds on each side, until lightly golden. Add the wine, then about 1/2 cup water. Add the herb and pine nut mixture, cover with lid and simmer gently for a minute to infuse flavours.
Plate fillets, spoon over sauce and finish with the crispy bread cubes.