Roasted Barramundi with Tomato-Olive Relish

4 (6- to 7-ounce) barramundi filets

2 cups cherry tomatoes, halved

1 cup pitted castelvetrano olives, halved

1 cup corn kernels

1/4 cup olive oil

1/4 cup pesto, either prepared or homemade

Salt and pepper

Heat oven to 400F. Line two sheet pans with parchment or foil. 

Brush both sides of the filets with olive oil, season with salt and pepper, and place on one of the prepared baking sheets. 

In a bowl, toss the tomatoes, olives and corn with the remaining oil and season with pepper. Spread into a single layer on the other sheet pan. 

Transfer both sheet pans to the oven and roast until fish is firm and tomatoes are starting to shrivel, about 12 minutes.

To serve, spoon pesto onto plate, top with fish and spoon relish over.