Preheat your oven to 350°
On a shallow plate, mix together flour, za'atar, cumin, onion powder, salt and pepper. Set aside
In a bowl, mix together lemon juice, butter, and olive oil. Season with salt and pepper. Set aside
Heat a cast iron skillet over medium heat with a few drizzles of olive oil. Throw in cherry tomatoes, halved with the skin side down, into the pan and cook for 3-5 minutes or until they begin to brown. Set aside.
Pat your fish dry and season with salt and pepper. Dip in the lemon mixture to coat, them in the flour mixture
Pan fry the coated fish in a cast iron skillet with a few tbsp of olive oil, 2-3 minutes per side until golden, but not cooked all the way.
Add tomatoes back to the pan
Add parsley and garlic to the remaining lemon mixture and pour it all over the fish. Bake for 10 minutes.
Serve immediately over rice, quinoa, or cauliflower rice.
