Vegetable and Ground Cherry Salad with Roasted Fish

Salad

• 3 cups (360 g) green beans, trimmed and cut into pieces
• 1 ½ cups (210 g) cherry tomatoes, halved
• 1 cup (135 g) ground cherries, halved
• ¼ cup (10 g) cilantro, finely chopped
• 1 romaine lettuce, torn
• 1 shallot, thinly sliced
• 3 tbsp (45 ml) olive oil
• 2 tbsp (30 ml) white balsamic vinegar

Fish

• 1 ½ lb (675 g) white fish fillets (such as tilapia, haddock)
• 2 tbsp (30 ml) olive oil