Had a very successful experiment with fish. I wanted a lighter fillet than the skillet version, and I had some cherry tomatoes (and yellow pear) from my garden. This was the process:

• Rinse and pat dry fillets; place in a shallow, rimmed baking sheet, with a touch of olive oil
• Add: Kosher salt and fresh ground pepper
• Brush the top with olive oil (I also added two very small pats of butter)
• Place in a 500°f oven for 8 minutes- the fish should flake with a fork and little effort.

For the Tomato Sauce:

• I trimmed and split a bowl full of cherry and yellow pear tomatoes;
• Placed them in a non-stick skillet with olive oil, pepper, salt, and dry oregano;
• I simmered them covered for about fifteen minutes, until there was a large amount of juice in the skillet; then I removed the cover and let the sauce thicken as it simmered.
• That was all- spoon over the fillet.

For starch, I made a simple Uncle Ben’s Rice. I spooned some of the tomato sauce over the rice, and all in all, it was a surprise victory- simple, fast (the whole process took the time of making rice), healthy, and really good.