Using a medium sized pot, slowly warm garlic and herbs in olive oil, toasting to golden brown.
Add onions and celery and let them sweat until translucent with no color.
Add tomatoes and water. Simmer for 20 minutes, season with salt and pepper.
Strain through a chinois, reduce liquid by 1/2 and mount with butter.
Using a skillet pan, gently warm ham in butter for a minute.
Warm peas in boiling water, add to pan.
Reserve lettuce and salt and pepper for garnishing on top of fish.
Season fish with salt and pepper.
Warm skillet pan to a medium high heat.
Add oil, then seasoned fish.
When crust forms, add butter, garlic and thyme, flip fish onto other side.
Baste fish with butter until desired doneness — approximately 3–5 minutes.
Serve fish in shallow bowl on top of tomato broth, and ham and vegetable garnish.
Garnish with a chiffonade of lettuce and season with salt and pepper.