• Combine 2 tbsp olive oil, thyme and garlic; spread in bottom of glass casserole dish large enough to hold fish in single layer. Place fish on top, turning to coat both sides with olive oil mixture. Cover with plastic wrap; refrigerate for 2 hours, turning occasionally.
• Heat remaining olive oil in cast-iron skillet set over medium-high heat; cook fish for 2 1/2 minutes on each side or until cooked to desired doneness. Sprinkle with salt, and pepper to taste. Garnish with basil; serve immediately.

Recipe provided by Chef Mary Ann Esposito