2 pints cherry tomatoes
1 T. extra-virgin olive oil
12 to 15 garlic cloves, peeled
Coarse salt
Cracked black pepper
1/2 C. loosely packed basil leaves, torn into halves and thirds
1 to 1 1/4 lb. white fleshed fish

Preheat oven to 425 degrees F. In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.

Yield: 4 servings
Calories: 204
Fat: 7g
Fiber: 1.5g

Note: Instead of topping the tomatoes with fish, roast them longer, until they burst, about 20 minutes. Toss with your favorite pasta shape.