One Pan Roasted Fish Filets with Cherry Tomatoes

Wash hands thoroughly for 20 seconds, lathering with soap and rinsing with warm, running water.
Preheat oven to 425°F, roast or bake setting.
Place washed and dried cherry tomatoes, onions, chopped parsley, and garlic in the baking dish.
Whisk together the olive oil, white balsamic vinegar, honey, one teaspoon of herbs de Provence, and ¼ teaspoon each of salt and pepper. Drizzle over the tomato mixture and toss to coat.
Place in the oven and roast for 10 minutes, until cherry tomatoes are softened and beginning to burst.
While the tomatoes are roasting, wash and dry fish filets. Brush each with a small amount of olive oil and sprinkle with the remaining teaspoon of herbs de Provence, ½ teaspoon of salt and ¼ teaspoon black pepper.
Remove the baking dish from the oven and turn the heat down to 400°F. Push tomatoes around to make room for the fish.
Roast for another 10 minutes until fish flakes easily and reaches an internal temperature of 145°F .
Serve fish, tomatoes, and juices over rice, couscous, orzo, or noodles.