Preheat oven to 425. Slice the Chilean Seabass into a two inch wide strip and then cut 1/4 inch deep slices into the top side of the fish, about an inch apart. Place a dab of butter and thyme inside of each sliced section, place atop a broiling pan and place on the top rack of the oven for about 10 minutes and then begin making the sauce (see bellow). Next, raise the heat of the oven to broil and place the fish under the broiler for 5 to 8 minutes depending on the heat and intensity of your oven… should be just enough to fluff out the top of the fish and lightly brown the top.
On the stove heat 1/4 cup of white wine. After the wine has reduced by half add in 2 tbsp of butter, stirring constantly on low heat. Once the butter has melted add a few thin slices of yellow heirloom tomatoes, cut the heat and squeeze in the juice form 1/2 a lemon.
The seabass is served on a bed of the heirloom tomato sauce alongside lacinato kale, lightly sauteed with garlic, and couscous.