Preheat the oven to 200°C

On a large baking sheet, spread out tomatoes and onions. Drizzle with a teaspoon of olive oil and salt and pepper. Roast for 30 minutes, turning the pan halfway to ensure even cooking. Once cooked, remove.

While the tomatoes are roasting, prepare the fish. Combine the olive oil, honey, paprika, herbs, salt and cayenne pepper in a small dish. Mix it into a thick paste. Coat the fish fillets with the spice rub – on both sides.

Place the fillets in a baking dish – do not overlap them. Bake in a preheated oven for 10-15 minutes, until the flesh is flaky and opaque white. To save time, you can pop the fish in when the tomatoes have about 10 minutes left to go.

While the fish and tomatoes are baking, you can prepare the rice. If you don’t want rice, you can replace with cauliflower rice or a salad.

To serve, divide rice between 5 dishes. Add the fish on top of the rice and then top with the roasted tomatoes. Garnish with fresh basil or parsley if desired.