Ingredients:

4 6- to 8-oz red snapper filets (tilapia also works well)
3 Tbsp extra-virgin olive oil
2-3 Tbsp Urban Accents Athenian Herb DRYGLAZE
2 pints cherry or grape tomatoes
1/2 tsp Kosher salt
1/4 tsp black pepper
3 Tbsp chopped fresh basil

Directions:

Place filets on paper towels for a few minutes to drain as much water as possible.  Place filets on large flat surface and brush lightly with olive oil, then lightly sprinkle with Athenian Herb DRYGLAZE seasoning.  Flip filets over, repeat process and then refrigerate for 30 minutes so the seasoning can form a glaze on the filets.  

Preheat oven to 400 degrees F.  In medium bowl, whisk together 2 Tbsp oil, salt, pepper and basil.  Add tomatoes and gently stir so they are evenly coated.  Place tomatoes on baking sheet, pushing them to the edges of the pan.  Arrange seafood filets in middle of the baking sheet and roast until fish is cooked through, about 20 minutes.  Spoon roasted tomatoes along each filet and serve.  Delicious with polenta.