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.