Roasted Tilipia With Cherry Tomatoes And Meyer Lemon

• 1 pint cherry tomatoes
• 3 cloves garlic
• extra-virgin olive oil
• salt
• freshly ground black pepper
• 2 fillets white fish tilipia or other firm, such as flounder, cod
• 1 lemon halved
• 1/2 cup black olives pitted
• 3 sprigs fresh thyme

1. Preheat the oven to 400 degrees Fahrenheit. Cover a sheet pan with foil. Spread out the tomatoes on the foil. Thinly slice the cloves of garlic and sprinkle over the tomatoes. Drizzle with olive oil. Sprinkle with salt and freshly ground black pepper. Toss to coat. Roast in the oven until the tomatoes burst and blister and give up their juices, about 10-12 minutes.
2. Raise the oven temperature to 450 degrees. In a shallow dish, place the fish fillets. Drizzle with a bit of olive oil. Sprinkle with salt and freshly ground pepper. Zest and juice one half of the lemon over the fish. Slice the other half of the lemon into very thin slices. Top the fish with the roasted tomatoes, the lemon slices, the black olives and the sprigs of thyme. Drizzle with olive oil.
3. Bake until the fish is opaque and cooked through in the center, about 15-18 minutes depending on the thickness of your fillets. Serve! Buon appetito!

tomatoes, garlic, extravirgin olive oil, salt, freshly ground black pepper, white fish, lemon halved, black olives, thyme

Taken from www.yummly.com/recipe/Roasted-Tilipia-with-Cherry-Tomatoes-and-Meyer-Lemon-1671392 (may not work)