Finely chop 1 T each of thyme and rosemary, then add to salt and pepper. Rub evenly over all fillets, then set them aside. 

Melt about half the butter and saute the shallots, garlic and thyme sprigs in a 10-inch skillet until the shallots soften.

Add the rest of the butter, stirring until it is melted in.

Add the wine and reduce this mixture by simmering and gently stirring for about 10 minutes. 

Now we have beurre blanc (french for 'white butter'). Carefully add the Lingcod fillets and allow them to poach until they start to whiten. 

Gently flip each fillet and poach until it is white throughout. Serve immediately with some extra beurre blanc sauce.