- 2 firm white fish fillets (such as catfish or tilapia) - 1 tablespoon olive oil - 1 tablespoon Cajun seasoning - Salt to taste - Juice of half a lemon - 1 cup cherry tomatoes, quartered - 1/4 cup red onion, finely chopped - 1 tablespoon fresh parsley, chopped - 1 tablespoon apple cider vinegar - Salt and pepper to taste

Rub the fish fillets with olive oil and coat them evenly with Cajun seasoning and a pinch of salt. Heat a non-stick skillet over medium-high heat. Add the fish fillets and cook for about 3 minutes on each side until blackened and cooked through. In a bowl, combine the cherry tomatoes, red onion, parsley, apple cider vinegar, salt, and pepper to make the Creole tomato relish. Squeeze lemon juice over the cooked fish fillets. Serve the blackened fish topped with Creole tomato relish.