Quick Fish Filets Over Cherry Tomatoes

• 2 tbsp. extra-virgin olive oil
• 4 (4-oz.) skin-on fish filets, such as bass or snapper
• Kosher salt and freshly ground black pepper, to taste
• 1 medium yellow onion, thinly sliced lengthwise
• 1½ lb. cherry tomatoes
• 2 tbsp. finely chopped parsley

Heat oil in a 12 nonstick skillet over medium-high heat. Season fish with salt and pepper and add to skillet, skin side down. Cook until skin is browned and crisp, about 4 minutes. Remove from skillet; set aside. Add onions to pan; season with salt and pepper. Cook, stirring, until soft, about 4 minutes. Add tomatoes, cover with lid, and cook until soft and releasing their juices, about 8 minutes. Add fish, skin side up, and cook until done, 3 to 4 minutes. Sprinkle with parsley before serving.