Serve with Roasted Onions with Italian Dressing.

1. Prep
   1. Preheat oven to 400° F
   2. Dry the fish and season with salt and pepper
   3. Core tomatoes and slice into thin rounds
   4. Juice the lemon
   5. Mince the oregano
2. Cook
   1. Line a sheet pan with foil and lightly grease it.
   2. Note: Can be cooked on the same pan as the roasted onions; add the fish when stirring the onions.
   3. Drizzle some olive oil where the fish will go.
   4. Place fish skin side down
   5. Layer the tomato slices
   6. Top with tapenade
   7. Put in oven and cook for 10 to 12 minutes (until done)