Preheat oven to 350°.
Pat fillets dry with a paper towel and place on a sheet pan lined with parchment.
Scatter tomatoes around the fillets.
Drizzle fish with olive oil. Drizzle tomatoes with oil and mix around with hands.
Sprinkle fish and tomatoes with herbs, salt and pepper.
Squeeze lemon over fish and place lemon slices on top.
Cook for about 20-30 minutes until the fish flakes easily and some of the tomatoes have opened.
Garnish with parsley.
Season with more salt to taste.