Canele's pan-seared snapper Recipe - Los Angeles Times

Ingredients

• 2 (5-ounce) fillets snapper, preferably barramundi
• 2 teaspoons thyme leaves
• 1/4 cup chopped parsley, plus 1/4 cup whole parsley leaves, divided
• Grated zest of 1 lemon, plus lemon juice for drizzling over the cooked fish
• Grated zest of 1 orange
• 2 1/2 tablespoons best-quality olive oil, plus more for drizzling
• 6 fresh sweet Italian peppers
• 14 cherry tomatoes, halved lengthwise
• 8 Picholine olives, cracked and pitted
• 1/2 cup croutons (see Note)
• 2 shallots, sliced thinly
• 2 tablespoons red wine vinegar