4 white fish fillets (cod, haddock, halibut, or tilapia)

2 cups cherry tomatoes

½ cup green olives

3 garlic cloves, minced

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon paprika

½ teaspoon crushed red pepper flakes (optional)

Salt and black pepper, to taste

2 tablespoons chopped fresh parsley

2 rosemary sprigs

1 lemon, sliced

Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil. Arrange the cherry tomatoes, olives, garlic, and lemon slices evenly in the dish.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, thyme, paprika, red pepper flakes, salt, and black pepper. Place the fish fillets on top of the vegetables and spoon the herb mixture generously over each fillet. Add the rosemary sprigs around the fish.

Bake for 18–22 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork and the tomatoes are soft and slightly blistered. For extra color, broil for 2–3 minutes at the end of cooking.

Remove from the oven and sprinkle with fresh chopped parsley. Spoon the flavorful juices over the fish before serving.