Lemon - 1/2 thinly sliced
Garlic - 4 or 5 cloves, crushed or sliced
Olive Oil - 2 tbsp
Cherry Tomatoes - a few
Shallots - 2, cut into wedges
Dry Vermouth / Dy White Wine - around 1/4 cup
Dry Thyme - a sprinkle
Any Fresh herbs - a handful, I used cilantro
Green Chili - a couple, chopped or you can use freshly ground black pepper
Stuff the fish with some lemon slices, 2 cloves crushed garlic, a few herb sprigs and green chilies.
Drizzle the outside of the fish with olive oil; season.
Pour 1 tbsp olive oil in a large roasting pan. Add the tomatoes, shallots, some lemon slices, vermouth, dry thyme and the remaining crushed garlic; toss. Arrange the fish on top.
Roast until the fish is brown and crispy and opaque and the tomatoes are soft, 15 to 20 minutes.
Divide the tomatoes among plates. Using a serving fork and serving spoon, carefully lift the fillets away from the bones; arrange on top of the tomatoes.
Adapted from http://www.rachaelraymag.com/recipe/quick-roasted-branzino-with-dry-vermouth-and-tomatoes/