Pan Seared Halibut with Roasted Heirloom Tomatoes

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2 tablespoons grapeseed oil

Four 6-ounce halibut fillets

1 tablespoon salt

1 tablespoon cracked black pepper

2 sprigs fresh thyme

1 lemon, juiced

1 tablespoon olive oil

1 1/2 cups halved heirloom tomatoes

1 teaspoon chopped garlic

2 tablespoons freshly chopped parsley leaves