Another delicious recipe

I think Gibson ate almost a whole piece of this fish. He LOVED it! Of course this was the day that I didn't make enough. I always struggle with how much fish to make. I don't really do leftover fish so I want to make enough that we have plenty to eat but not too much so that there are leftovers. Oh well! I'll know for next time, of course next time he'll decide he doesn't like it.

Herb Fish with Roasted Tomato and Olives 1-1 1/2 lbs frozen tilapia 1 Tbsp Extra Virgin Olive Oil 1 Tbsp McCormick Italian Seasoning Grinder 1 pint cherry tomatoes 3/4 cup chopped black olives 1 Tbsp minced garlic 1-2 lemons Heat oven to 450. Spray a 9x13 dish with nonstick spray. Cut tomatoes in half; place tomatoes, olives and garlic over bottom of baking dish. Stir gently to mix and place in oven 5 minutes. Drizzle fillets with olive oil; season both sides with Italian seasoning grinder. Remove pan from oven; push olive mixture to edges of dish. Place fish in center and spoon olive mixture over fish. Squeeze half of one lemon over top and return dish to oven. Bake 10 minutes or until fish just begins to flake when tested with a fork. Serve immediately with fresh lemon wedges.