John Dory with Olive Salsa and Roasted Tomatoes

For the fish

4 x 120g fillets of John Dory

2TB rapeseed oil

Fine sea salt

For the salsa

100g green olives, drained and pitted

1 bunch flat leaf parsley

1 lemon juice and zest

2 tbsp golden rapeseed oil

For the roasted tomatoes

150g cherry tomatoes

1 tbsp golden rapeseed oil

1 pinch of dried oregano

Freshly ground black pepper

Sea salt flakes