Oven Roasted Tilapia With Tomatoes, Pesto And Lemon - cooking recipe

Ingredients

1/2 pint cherry tomatoes or 1/2 pint grape tomatoes
4 garlic cloves, minced
2 teaspoons extra virgin olive oil
2 tablespoons pesto sauce
1 lemon
8 ounces tilapia fillets, I use 4 oz fillets
salt and pepper
Garnish
lemon wedge (optional)

Preparation

Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes.
Juice the lemon and mix SOME of the juice with the pesto, adding more if desired or needed keeping the pesto a nice spreadable consistency and not runny. (Thanks breezer mom!) Spread mixture on top of the fish which has been seasoned with a little more salt and pepper if desired.
Cut the juiced lemon halves in half again so that you have two pieces of lemon to support each filet. Place a filet on top of two pieces of juiced lemon so that the fish is somewhat out of any liquid that accumulates, allowing it to roast rather than boil.
Return to oven for about 10 minutes or until the fish is flaky and no longer opaque.
Plate the fish along with the tomatoes and garlic and serve with more lemon wedges if desired.