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1
Preheat oven to 450 degrees F.
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2
In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top.
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3
Reserve 4 parsley sprigs, for garnish.
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4
Season both sides of the fish with salt and pepper and lay on top of the herbs.
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5
Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil.
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6
Bake until the fish is opaque, about 20 to 22 minutes.
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7
Carefully, pour the pan juices into a small saucepan and set the fish aside.
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8
Keep the garlic and 4 thyme sprigs for garnish.
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9
Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes.
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10
Whisk in the remaining 2 tablespoons olive oil and the lemon juice.
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11
Season with salt and pepper, to taste.
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12
Set aside.
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13
De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out.
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14
Peel side off and discard.
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15
Divide fish steaks in half crosswise, among 4 serving plates.
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16
Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.
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17
Tapenade:
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18
To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine.
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19
Season with pepper and set aside.
