Canele's pan-seared snapper

Name: Canele's pan-seared snapper
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

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Step 1 Combine the fish, thyme, chopped parsley, lemon and orange zests in a shallow nonreactive pan and rub the seasonings over the fish. Cover with plastic wrap and refrigerate to marinate for at l

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