The Fish
* 1 1/2 pounds white fish fillets (tilapia, halibut, cod, or snapper) 
* 1 tablespoon olive oil 
* 1/2 teaspoon kosher salt 
* Fresh ground black pepper
The Mediterranean Topping
* 1 pint cherry tomatoes, sliced in half 
* 1/4 cup green olives, sliced in half 
* 1/4 cup red onion, thinly sliced 
* 3 garlic cloves, minced 
* 2 tablespoons capers, drained 
* 2 tablespoons chopped fresh parsley, divided 
* 1 tablespoon olive oil
* 1/2 teaspoon kosher salt
* 1 tablespoon dried oregano
* 2 tablespoons lemon juice 
Instructions
1. 
Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.
2. Pat the 1 1/2 pounds white fish fillets dry with paper towels and place them on the baking sheet.
3. Drizzle the fish with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and black pepper.
4. 
In a medium bowl, combine the cherry tomatoes, green olives, red onion, minced garlic, and capers.
5. Add 1 tablespoon of fresh parsley, 1 tablespoon of olive oil, 1/2 teaspoon of salt, dried oregano, and lemon juice to the bowl.
6. 
Toss the tomato mixture gently until all the vegetables are well coated with the aromatics.
7. 
Spoon the Mediterranean mixture over and around the fish fillets on the baking sheet.
8. 
Bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
9. Remove from the oven and sprinkle with the remaining 1 tablespoon of fresh parsley.
10. 
Serve immediately, drizzling any pan juices over the fish.