Striped Bass with Heirloom Tomato Scampi
['2 tablespoons olive oil', '4 striped bass fillets (6 ounces each)', 'Salt and freshly ground black pepper', 'Grated zest and juice of 1 lemon', '1/2 bunch thyme sprigs', '3 tablespoons Roasted Garlic Oil (page 93)', '6 garlic cloves, finely chopped', '2 shallots, finely diced', '1 tablespoon fennel seeds, toasted in a dry skillet', '4 celery ribs, sliced 1/4 inch thick', '1 tablespoon drained, chopped capers', '1/4 cup dry white wine', '1 tablespoon red wine vinegar', 'Grated zest and juice of 1 lemon', '3 pounds mixed heirloom tomatoes, cut in wedges', '1 cup tightly packed hand-torn fresh basil leaves']
Preheat the oven to 350°F.
In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. 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. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. 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.
Serve the bass fillets topped with the tomato scampi.
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