Heat the oven to 425 degrees F and position a rack in the middle.
the fish in a large lightly oiled baking pan. Drizzle the top of the
fish with extra virgin olive oil and season with kosher salt, black
pepper, and Aleppo pepper (or red pepper flakes). Cover the baking pan tightly with foil.
Bake, covered, in the heated oven for 12 to 15 minutes or until the fish is cooked through and flakes easily.
a grill pan over medium-high heat and add the halved lemons, flesh side
down. Grill briefly until the lemons soften and char a bit (about 2
minutes or so). Remove from heat and set aside.
the fish is ready, remove it from the oven and uncover. Immediately
squeeze one of the grilled lemons all over the fish then spread the
basil pesto on top.
using, toss the grape tomatoes with a dash of salt and some extra
virgin olive oil and arrange over the fish as a garnish. Serve
immediately with the remaining lemon.
Recipe courtesy of The Mediterranean Dish