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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

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.

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