DIRECTIONS
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.
Make the scampi sauce in a large skillet.
Heat the garlic oil over medium-high heat.
Add the garlic, shallots, and fennel seeds.
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.