Toss the potatoes with 1⁄3 cup oil, 2 teaspoons salt, and 1⁄4 teaspoon pepper.
In a separate bowl, toss the tomatoes with the remaining oil, 1⁄2 teaspoon salt, and remaining
pepper.
Oil a sheet pan and shingle potatoes so the entire surface is covered. Place in the oven and cook for about 12 minutes, or until lightly browned and softened; remove and set aside.
Place tomatoes on a sheet pan, set in oven, and cook for 5–6 minutes, or until tomatoes are
softened and slightly charred; remove and set aside.
Place fish on top of the roasted potatoes covering entire surface of potatoes; sprinkle with 1⁄4 teaspoon salt.
Return to oven and cook for about 8 minutes, or until the fish flakes easily with a fork.
Remove from oven and top each fillet with roasted cherry tomatoes; drizzle with pesto.

Basil Pesto
Place the basil, oil, pine nuts, garlic, salt, and water in a blender; blend until smooth.