Stir together oil, garlic and thyme (a good trick is to use an electric hand blender). Scrape the skin with a sharp knife and remove all slime, sprinkle Maldon salt over the fish and let it stand for 10-15 minutes. Brush with garlic oil. Brown butter on a pan and put the fillets on with the skin side up. Fry for 2-3 minutes, turn the fillets over and fry for 4-5 minutes. Remove the fillets from the pan and pour a cup of white wine or other comparable goodies on the pan. Bring to boil and add thyme. If wanted, put a tablespoon of butter onto the pan. The sauce is then ready.