2 tablespoons olive oil, divided
5 sea bass fillets (about 5 to 6 ounces each)
Salt and freshly ground black pepper
2 teaspoons garlic and herb seasoning
1/2 cup vermouth
1 (14-ounce) can diced tomatoes
1 1/2 cups pitted Nicoise olives, divided
Reserved brown rice
2 tablespoons freshly chopped oregano leaves