Brush each fillet with olive oil. Sprinkle with sea salt. Grill each side over high heat for three-to-four minutes. In a sauté pan over medium heat, add one tablespoon of olive oil. Sauté the vegetables of your choice, such as zucchini, squash, onion or green beans. Divide vegetables between four plates. Top with fillets. Season the dish with a sprinkle of salt, a drizzle of olive oil and a squirt of lemon.