Preheat your oven to 400°F (200°C).

Gently pat the fish fillets dry with paper towels and set aside.

In a mixing bowl, combine the olive oil, lemon juice, sweet chili sauce, thyme, rosemary, oregano, garlic, lemon zest, salt, and pepper. Whisk together until well blended.

Coat the fish fillets with half of the marinade, then toss the cherry tomatoes and olives with the remaining marinade.

Spread the marinated tomatoes and olives in the bottom of a baking dish, then lay the marinated fish fillets on top.

Bake for 15-20 minutes or until the fish flakes easily with a fork.

Allow the dish to rest for 5 minutes before serving. Drizzle juices and softened vegetables over the fish.