1 cup cherry tomatoesmeasured whole; half of a pint container
1/4cupred onionfinely diced; shallot would substitute
lemon slicesoptional, for topping fish
Preheat the oven to 425.
Make sure your fish is thawed and patted dry of extra moisture. Place the fish in a 9x13 or equivalent baking dish.
In a small bowl, mix the avocado oil, lemon juice, oregano and garlic. Pour over the fish and use your hands to rub the mixture on all sides. Let the fish sit about 5 minutes to marinate slightly.
Sprinkle the salt and pepper evenly over the fish.
Add the olives, tomatoes, and red onion on and around the fish. Layer on a few lemon slices if you have them.
Bake on the center rack until the fish flakes easily with a fork--20 to 25 minutes depending on type of fish and thickness. Try not to over cook it so start checking it at 18 minutes.
Note 1: You can use any white fish you prefer here; we like Mahi Mahi for its mild flavor. Cod or red snapper is also a good choice. Estimate 1 piece of fish per person. 1 1/2 pounds of halibut fillets is 3 or 4, usually.