Healthy Broiled Striped Bass with Provencal Tomatoes and Olives

striped bass fillets (or other firm fish like, halibut, mahi mahi, or grouper, skin on)

Sea salt

Herbs de Provence (optional)

Dijon mustard

medium heirloom tomatoes (diced)

mixed pitted olives (nicoise work well, roughly chopped)

capers

garlic (minced)

olive oil

white wine vinegar

Mixed chopped herbs (parsley, thyme, or chives, optional, for garnish)