1tablespoonfresh lemon juice(juice of about 1/2 lemon)
2smallheirloom tomatoes(about 6 ounces total), sliced in wedges
Pepper, to taste
Preheat oven to broiler setting.
Pat fish dry with a paper towel (on both sides). Place on a parchment or foiled lined baking sheet. Generously season with the teaspoon of kosher salt (it seems like a lot- trust me). Let fish sit while you cut the tomatoes, shallot, and garlic.
Sprinkle shallots and garlic over fish, distributing as evenly as possible. Arrange tomatoes on top and to the sides of the fish. Season tomatoes just slightly with salt.
Drizzle olive oil over fish and tomatoes and squeeze fresh lemon juice over fish. Season with pepper.
Place in broiler until opaque and the fish flakes off easily with a fork, about 8-10 minutes (depending on thickness of fish). If using a thermometer, I will wait until the temperature hits around 130 or so (it will continue cooking to about 140 as it rests). Serve immediately.