Ingredients:
For the Fish:
2 skin-on white fish fillets (sea bass, snapper, or cod)
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
1 tsp lemon zest
1 tsp garlic, minced
Fresh thyme sprigs
For the Roasted Vegetables:
1 cup cherry tomatoes
1/2 cup green olives (pitted)
1 tbsp olive oil
2–3 sprigs fresh rosemary
Salt and pepper to taste
Instructions:
