Carefully place the filet into the pan skin side down.

Immediately press the filet down with a spatula for 30–60 seconds to prevent it from curling.

Don't move the fish: let it cook undisturbed for 2–3 minutes (or until 70–90% cooked) and allow the fillet to release naturally.

Flip only once to finish cooking on the flesh side.

Remove the fish from the pan to a serving plate.

Add the butter and lemon juice to the pan, stirring to loosen all the crispy bits in the bottom of the pan and allowing the sauce to thicken a bit.

Add the halved cherry tomatoes and cook until they are just warmed through and begining to break down, adding their juices to the sauce.

Spoon tomatoes and sauce over the cooked fish filets.