Swai Fillet with Roasted Veggies and Feta

Swai is becoming more and more common in the States and I think it is just a fantastic white fish. It is much more delicate that a Catfish, but moister than Tilapia (both favorite fish of mine!). My wife, who really dislikes American Catfish, really liked Swai.
1 large ripe tomato, cored, diced and drained
1 large red pepper, diced
1 large zucchini, diced
1 jalapeno or serano chili pepper, minced
3 cloves garlic, minced
1 shallot minced
1/2 tsp ground coriander
2 Tbsp olive oil
2 large Swai fillets, or 3 Tilapia fillets, about 1.5 lb
1/3 cup crumbled feta cheese

Heat oven to 450F. Toss everything but the cheese and the fish with the olive oil in a bowl. Salt and pepper to taste and mix well. Turn out onto a rimmed jelly roll baking pan. Roast in oven for 25-30 minutes. Tip half the veggies into a baking dish large enough to hold the fish in a single layer. Spread evenly on the bottom. Turn oven down to 400F. Place fish fillets on top of veggies and scatter remaining veggies on top of fish. Next, scatter the cheese on top of everything. Bake for 20 minutes, or until the fish is just cooked through.

You can do many different fish fillets and veggies: here is Sole on Roasted tomatoes, leeks and artichoke hearts. Treat in same manner as above.