In a small roasting tin, combine the cherry tomatoes, lemon zest, garlic and basil leaves. Drizzle 2 teaspoons of olive oil over the top and bake in the oven for 10 minutes.
Add the fish, drizzle a teaspoon of olive oil over the top and continue to bake for about 15 minutes until fish is cooked. Season with salt and pepper to taste.
Steam the broccoli in a small amount of water (1/2-inch of water) for 5-6 minutes until tender but crisp.
Serve fish/vegetables with a sprinkle of fresh basil/lemon juice, with broccoli on the side.