Baked Halibut with Wine and Herbs

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4 sprigs thyme

8 sprigs parsley

2 bay leaves, preferably fresh

8 cloves garlic, smashed

2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish

Kosher salt and freshly ground black pepper

3/4 cup dry vermouth

4 tablespoons extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

12 cherry or pear, red and yellow tomatoes, for garnish

Optional serving suggestion: Tapenade, recipe follows

Tapenade:

1/2 cup pitted and chopped kalamata olives

1 tablespoon extra-virgin olive oil

1 teaspoon fresh thyme leaves

1 teaspoon finely grated lemon zest

Freshly ground black pepper