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1
Preheat the oven to 350F.
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2
In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat.
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3
Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice.
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4
Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute.
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5
Give a light push to loosen the skin from the pan.
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6
Add the thyme sprigs to the pan.
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7
Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes.
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8
Remove fish from the oven and transfer to paper towels.
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9
In a large skillet, heat the garlic oil over medium-high heat.
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10
Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes.
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11
Add the celery and capers and cook until the celery has softened, about 2 minutes.
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12
Add the wine to the pan and cook until it is reduced by half, about 1 minute.
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13
Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
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14
Serve the bass fillets topped with the tomato scampi.
