Sunday night I made yet another fantastic dish (man I am really on a roll I must say). It is a very easy dish to make, just a bunch of chopping and then baking.  I did some wilted spinach with roasted garlic and mushrooms on the side and it came out great too (just be sure the spinach is as dry as you can get it before wilting it).  I'll definitely make this one again, very easy and very healthy.  Next time I'll probably use trout or a slightly meatier white fish, the hake was a tad mild for this recipe (I'd never had it and they didn't have any fresh trout at Whole Foods)

What you need
2 fresh white fish filets (trout, cod, hake, etc)
1/2 cup chopped seeded cherry tomatoes
2 green onions, chopped
2 large, fresh shiitake mushrooms caps, thinly sliced
2 teaspoons minced peeled fresh ginger
2 large garlic cloves, minced
4 teaspoons soy sauce
2 teaspoons Asian sesame oil
Fresh cilantro sprigs

What you do
Preheat oven to 400°. Line a rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Place fish skin side down on foil and sprinkle with salt and pepper.  Mix next 5 ingredients in bowl with a pinch of salt. Lump the mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered (pulling the foil up around the edges to save a mess) until fish is opaque in center, about 20 minutes.