Tilapia with Pesto and Roasted Tomatoes
2 fish fillets
2 Tbsp olive oil, separated
Salt and pepper
4 roma tomatoes, halved
Prepared pesto (homemade or store bought)
On a large jelly roll sheet, rub 1 Tbsp olive oil all over each side of each fish fillet. Sprinkle with salt and pepper. Toss roma tomatoes with the other Tbsp of olive oil and season those as well. Preheat the oven to 400 degrees and bake until tomatoes are slightly blackened on edges and the fish is flakey. Serve with pesto.