Roast the Vegetables:
Preheat oven to 400°F (200°C). In a baking dish, toss cherry tomatoes and green olives with olive oil, rosemary, salt, and pepper. Roast for 15–20 minutes, until tomatoes are blistered and soft.
Prepare the Fish:
Pat fillets dry. Season both sides with salt, pepper, and lemon zest.
Sear the Fish:
Heat olive oil in a skillet over medium-high heat. Place fish fillets skin-side down and press gently for even searing. Cook 3–4 minutes until skin is crisp. Flip, add butter, garlic, and thyme. Baste with the melted butter for 1–2 minutes. Cook until fish is just cooked through and flakes easily.
Serve:
Plate the seared fish with roasted tomatoes and olives. Spoon any pan juices over the top and garnish with fresh thyme.
