Step 1

Preheat oven to 425F

Step 2

Pour 3 tablespoons olive oil and vinegar into a 9 x13 inch baking dish.  Scatter the shallots and garlic. Add the tomatoes, salt, pepper and lemon slices and toss. Roast 10 minutes. Give the tomatoes a good shake.

Step 3

While tomatoes are roasting, pat the fish dry and brush with a little olive oil and sprinkle with salt and pepper and Aleppo chili flakes. Nestle the fish in the baking dish,  between the tomatoes.

Step 4

Lower heat to 400F.

Step 5

Bake the fish for  8-10 minutes then give the pan a good shake, jostling the tomatoes a bit.  Scatter with lemon zest. Bake 3-4 more minutes or until fish is cooked through to your liking.

Step 6

When done, add the torn basil leaves, tossing them with the warm tomatoes with tongs so the basil wilts slightly.   Then garnish each piece of fish with a few wilted basil leaves.

Step 7

Serve immediately!

Step 8

Leftovers taste great for up to 3 days.