Cookwith - Seared Pacific Fish with Fennel, Tomato & Olive Salad

Ingredients

• 2 6-oz skin-on fillets of Pacific halibut or sea bass
• 1/2 cup cherry tomatoes, halved
• 1/2 cup Castelvetrano olives, pitted and halved
• 1 small fennel bulb, thinly sliced (fronds reserved)
• 1/2 small red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh basil, torn
• 1/4 tsp chopped fresh thyme