Thyme Baked Sole with Shittake Mushroms and Cherry Tomatoes

Ingredients:
½ lb shiitake mushrooms, stemmed and sliced into ½" slices
4 T extra virgin olive oil, divided
2 T shoyu (soy sauce)
1 pint whole cherry tomatoes
3 garlic cloves, thinly sliced
5 fresh thyme sprigs
2 T balsamic vinegar
½ tsp salt Fresh ground black pepper
4 5-oz sole, flounder or other thin fillets

Preheat oven to 400 degrees. In a medium bowl, toss the shiitake mushrooms with 2 T of the oil and the shoyu. Transfer the mushrooms to a 9 x 12" baking dish and bake uncovered for 20 minutes. Remove from the oven and add the tomatoes, garlic, thyme, remaining 2 T of oil, the balsamic vinegar, the salt and a sprinkling of black pepper. Bake uncovered for 15 minutes. Add the fish, sprinkle the top with salt and pepper. Spoon some mushroom and tomatoes over the top. Bake uncovered until the fish is cooked through, 10-15 minutes depending on thickness.