Preheat an oven to 400°F.
Lay the bottom of a baking sheet pan with parchment paper and brush with olive oil, then add the fish filets to the pan.
Brush the fish fillets all over with olive oil, rub in the lemon zest and garlic, then squeeze the juice from 1 lemon over the fish.
Season with sea salt and fresh ground pepper. Toss the grape tomatoes in 1 teaspoon of olive oil, a pinch of salt and pepper and add to the pan.
Top fish fillets with fresh thyme and roast until the fish fillets are just opaque in the center, about 10-15 minutes, depends how thick are the fillets.
Snap off the woody ends of the asparagus and discard.
In another baking sheet pan, add the asparagus, drizzle with olive oil, juice of half lemon, sea salt and pepper. Toss the asparagus to evenly coat with oil.
Roast on the top rack of the oven for just 10-15 minutes for a mildly cooked asparagus.
Remove fish from oven, discard the thyme sprigs and top with fresh thyme sprigs for serving and juice from the remaining half lemon.
Serve immediately with the roasted tomatoes and asparagus topped with feta crumbles.