Preheat oven to 375. Lightly grease a glass baking dish, large enough for all the filets. (I used a 9x13.)
Place the tilapia in a baking dish and season with salt and pepper. Bake in the preheated oven for 10 minutes, or until the fish is white and flaky all the way through. Cooking time may vary, depending on thickness of the filet.
Once you put the fish in the oven, whip up the sauce. Add the olive oil to a medium sized skillet over medium-high heat. Add the halved tomatoes and pesto sauce. Let the tomatoes sweat out and start to roast in the pan. Once the skin starts to get a little "shrivel-y," remove from heat.
Plate each fish filet and pour the sauce over each serving.
Serve Tilapia with Pan Roasted Tomato and Pesto Sauce, along with a side of bread, rice or other veggies.