Broiled Striped Bass With Tomatoes and Fennel

Ingredients

• 1 ½ pounds skinless striped-bass fillet
• 2 teaspoons grated garlic (from 2 to 3 cloves)
• 1 teaspoon dried oregano
• Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice
• Coarse salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil, divided
• 1 large bulb fennel, with stalks and fronds (about ¾ pound)
• 1 pint cherry or grape tomatoes
• ½ cup brine-cured black olives, such as Kalamata

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