Roasted Tilapia with Rosemary and Tomatoes

 We seem to alway have fresh herbs and heirloom tomatoes on hand in my house lately.  So here is another healthy fish recipe that is big on taste without feeling guilty.  My 8 year old daughter loved this so much that she requested that I make it 2 days in a row.  Of course I happily agreed, especially since I did not really love the pictures I took the first time.  Round 2, much better light!

Ingredients:

1 lb Tilapia filets (4 filets)
2 tablespoons of fresh rosemary, chopped
2 teaspoons fresh garlic, minced
1 tablespoon extra virgin olive oil
1 pint of cherry or grape tomatoes, halved (I prefer heirloom)
Juice from half a lemon
salt and pepper

Preparation:

Preheat oven to 400 degrees F.  In a small bowl combine chopped rosemary and the chopped garlic with olive oil and stir to combine.  Place halved tomatoes in a baking dish and spoon half of the rosemary, garlic, oil mixture over tomatoes and toss to coat.  Lightly season tilapia filets on both sides with salt and pepper and then add to baking dish and spoon remaining rosemary, garlic, oil mixture over the fish and spread evenly.  Squeeze the juice from half a lemon over fish and tomatoes.  Roast in oven for 25-30 minutes.