Preheat the oven to 375°F.
Pat dry fish filets and set aside.
In a non-stick skillet over medium high heat add oil. Then add fish filets and season top with a dash of salt, garlic powder and black pepper.
Cook for about 4 minutes or until the bottom is browned.
Flip fish to the other side and season top with salt, garlic powder and black pepper.
Keep cooking until browned.
Remove fish from skillet and set aside.
In the same skillet, melt butter then add tomatoes, season with salt, garlic powder, black pepper and cumin.
Cook tomatoes for about 3 minutes or until it starts to burst.
Remove from heat and mix in chopped cilantro.
Return the fish to the skillet and bake in the oven for 5 more minutes.
Remove from the oven and squeeze half a lemon over then serve.