This is adapted from a recipe that came with some Penzeys spices I got as a wedding gift. It is fabulous. Cook time includes maximum possible marinade time. I think some feta sprinkled on top would be wonderful.
In a shallow bowl, mix oil, vinegar, pepper, basil/thyme and garlic.
Coat both sides of fillets.
Break bay leaves into 3-4 pieces, press onto both sides of fillets.
Cover with plastic wrap and refrigerate at least 1 hour or overnight (overnight is better!) Remove bay leaves and discard extra marinade.
Sprinkle with salt and cook over medium high heat in large skillet (nonstick is best).
For example: a thick cod fillet will need about 4 minutes per side, thin long fillets 2-3 minutes/side.
Drippings in the pan are great on pasta--deglaze pan by adding a bit more red wine vinegar (or just WINE!) and toss with freshly cooked (not rinsed!) warm pasta.