2. Season fish with salt and pepper and drizzle 2 T. of olive oil to coat.
3. In a bowl, combine the tomatoes, shallots and tarragon season to taste and toss in rest of olive oil
4. Cover baking sheet with foil and lay out fish and pile on lemon, and quarter of the tomato mixture to each.
5. Cover and cook until fish is opaque (15 to 18 mins)
