Sprinkle fish with salt and freshly ground pepper on both sides. Heat a large frying pan for which you have a cover over medium-high heat. When hot, add the olive oil. When the oil is hot, place the fish in the pan, lower the heat to medium and cook for five minutes or until the underside is brown and a crust begins to form.
Carefully turn the fish over, turn the heat down to medium-low and cover the pan. Cook for about 5 minutes more.* Fish is done when it flakes with a fork. Remove fish from pan and place on a plate. Bring the heat back up to medium-high, add the balsamic vinegar and cook quickly, scraping the pan with a spatula.
Turn off the heat, put the fish back in the skillet and turn over to coat both sides with the reduced vinegar. Sprinkle with fresh thyme leaves and serve immediately.
*Note: Fish should cook for about 10 minutes for each inch of thickness.
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