Prep the fish: Use a paper towel to pat the fish dry on both sides. Sprinkle the top of the fish generously with salt and pepper.

Warm the olive oil in a skillet over medium-high heat. Put the fish, seasoned-side down, in the pan. Cook the fish for 2 minutes without moving it. When ready to flip, it should also release fairly easily from the pan using a fish spatula. Flip and cook for an additional 2 minutes. Remove fish and set aside.

In the skillet- Add shallots, tomatoes, garlic and thyme cook for 1 minute. Add butter and lemon juice. Add fish and cook for about 6-8 minutes. Check center to ensure tat the fish is no longer opaque.

Serve immediately: Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flakey after cooking; don’t worry if it flakes apart a bit as you serve it.