Baked halibut with cherry tomatoes

Modified recipe from bon appetit. 
Makes 4 servings

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​Ingredients:
½ cup finely chopped cilantro, reserve a few leaves for plating
1 Jalapeno pepper, finely chopped
2 garlic cloves, minced
¼ cup olive oil
1 ½ tablespoon tomato paste
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
1 teaspoon honey
¼ teaspoon ground allspice
1 tablespoon red wine vinegar, plus more for drizzling
2 pounds skin-on Halibut
1 ½ pints of cherry and grape tomatoes (yellow and red)  
Sea salt and freshly ground black pepper
 
Directions:
Preheat oven to 300°.
Mix the first 10 ingredients in a small bowl, salt to taste.  
Place the fish in a baking tray (such as cookie sheet) lined with foil for easy cleanup. 
Cut the larger tomatoes in half and leave the small ones whole and scatter around the fish(not on the fish).
Salt and pepper the fish and tomatoes.  Spread 2/3 of the paste along the surface of the fish and on the tomatoes.   
Bake the fish until cooked and tomatoes are soft. About 30 minutes, could be less. (depends on your oven).
To serve, spoon the rest of the paste on to the tray, drizzle a little vinegar  and gently mix it in with the tomatoes and juices. To plate the fish, break off a large piece, place it on the pate, spoon the tomatoes and roasting juices over and around the fish.  Top with cilantro leaves