Veracruz-Style Snapper with Fresh Garden Tomatoes

Ingredients

• 4 red snapper fillets (about 5 ounces each, bones removed)
• 4 large fresh local field tomatoes
• 1 tablespoon extra virgin olive oil
• 1/2 cups onions, peeled and sliced thinly (I've used Summer Red Onions)
• 3 large fresh garlic cloves, thinly sliced (2 tablespoons)
• 2 teaspoons jalapeño, minced (more if you like very spicy)
• 6 large Castelvetrano green olives, pitted; large pieces (about 1/3 cup)
• 2 tablespoons capers plus 1 tablespoon of it's brine.
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/4 teaspoon freshly cracked black pepper
• sea salt to taste - at the end
• 3 tablespoons of chopped parsley
• 2 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly cracked pepper
• 1/2 teaspoon fresh thyme leaves