Prepare the wine bath - pour the wine into a deep skillet. Add the herbs, lemon slices and garlic, then bring to a boil.

Reduce heat and simmer for about five minutes.

Season the cod with Old Bay seasoning then carefully lay the fillets into the wine,  simmering for about 5 to 6 minutes, until the fish is flaky.

Using a slotted spoon, lift the fish out of the pan and set on a heated plate.

Remove and discard the herbs and lemon.

Add half the butter to the pan and bring to a boil, then, again, reduce heat and simmer for three or four minutes.

Mix the cornstarch with 2 Tablespoons cold water.

Add the the cornstarch mixture to the wine and butter. Whisk it all until it's smooth and continue to simmer the sauce until it begins to thicken.

Stir in the remaining butter and capers and add salt and pepper to taste.

Serve with the sauce spooned over the top of the cod fillets.