Roasted Tilipia with Cherry Tomatoes and Meyer Lemon

Directions

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!