Mix the parsley, sage and rosemary together. Lay the fillet in a baking dish and spread half of each generously with herbs. Add a drizzle of olive oil, add salt and pepper to taste then fold the fillets in half covering the herbs.
Carefully cut zest away from the orange and slice it into mach stick size pieces. Then sprinkle them over the fish.
Clean the shallots and halve them lenghwise and add them to the baking dish as well. Drizzle everithing with olive oil and then add salt and pepper.
Bake for 30 or 40 minutes in an preheated oven at 170° C. About half way through, mix wine with the juice squeezed from the orange and pour over the fish. Serve hot with extra juices poured over the fish.