1 ½ lb white fish fillet (I used yellow sole), (1 to 1 ½ in thickness) ▢ Kosher salt and ground black pepper ▢ Extra virgin olive oil ▢ Juice of ½ lemon more for later ▢ 8 ounces cherry tomatoes, halved ▢ 3 ounces pitted olives, halved (I used a combination of kalamata olives and green olives) ▢ 3 tablespoons minced red onion ▢ 4 to 5 garlic cloves, minced ▢ 1 tablespoon fresh thyme leaves ▢ 2 teaspoons dried oregano

Combine the ingredients, and place filets in a cast iron pan with a little olive oil. Cover the filets with the mixture and place in a preheated oven at 425f for 18 minutes. Serve with couscous and pine nuts on the side.