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1 pint cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon thyme leaves
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
Four 6-ounce halibut steaks, about 1 inch thick
2 tablespoons fresh lemon juice
1 lemon, thinly sliced into 12 rounds
1/4 cup Niçoise olives
5 baby zucchini, quartered lengthwise
1 teaspoon ground coriander seeds
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