Lay the fish fillets in a large, shallow glass baking dish. In a medium bowl, combine the olive oil, wine, shallots, chives, parsley, thyme and lemon zest. Pour two-thirds of the marinade over the fish and turn to coat. Cover and refrigerate for 30 minutes.

Light a grill. Let the fish stand at room temperature for 10 minutes, then season with salt and pepper. Oil the grate. Grill the fish over a medium-hot fire for 4 minutes per side, or until cooked through. Transfer to plates and serve with the remaining reserved marinade.