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. 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 least 1 hour, up to overnight.
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2. Heat the oven to 400 degrees. In a medium saute pan, add 2 teaspoons of oil and saute the peppers over medium heat until tender, 8 to 10 minutes, shaking occasionally. Remove from the heat and set aside.
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3. Remove the fish from the refrigerator; do not bother to shake off the marinade. Season each fillet with one-eighth teaspoon salt and a pinch of pepper, or to taste.
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4. Heat a large oven-proof skillet over high heat until hot and add 2 teaspoons olive oil. Sear the fish skin-side down for 2 to 3 minutes until the skin is crispy, then flip each fillet over and place the pan in the oven for 5 to 7 minutes until cooked through.
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5. While the fish is cooking, combine in a medium bowl the cooled peppers, tomatoes, olives, croutons, parsley leaves and shallots. Drizzle in the red wine vinegar and olive oil and toss together as a salad. Season to taste with salt.
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6. Distribute the salad evenly in a small mound on each plate. Place 1 filet on top of each mound, and drizzle each filet with a squeeze of lemon juice and a light drizzle of best-quality olive oil. Serve immediately.
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Each serving: 311 calories; 33 grams protein; 27 grams carbohydrates; 8 grams fiber; 9 grams fat; 1 gram saturated fat; 50 mg. cholesterol; 538 mg. sodium.
