Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Fish Marinade: In a small bowl, mix together the chopped thyme, rosemary, oregano, parsley, garlic, lemon zest, lemon juice, sweet chilli sauce, salt, and black pepper. Gradually stir in the olive oil to create a herb-infused marinade.

Marinate the Fish: Place the fish fillets in a shallow dish and coat them with the marinade, making sure each fillet is evenly covered. Let the fish marinate for 10-15 minutes while you prepare the vegetables.

Prep the Vegetables: In a separate bowl, toss the cherry tomatoes, olives, diced onions, and diced zucchini with a small drizzle of olive oil and a pinch of salt and pepper.

Assemble the Dish: Place the marinated fish fillets in the center of a baking dish or tray. Scatter the prepared vegetables around the fish fillets, ensuring they are evenly spread out for roasting.

Bake: Bake the fish and veggies in the preheated oven for 15-20 minutes, or until the fish is flaky and cooked through.

Serve: Serve the baked fish with the roasted veggies on the side, and garnish with extra parsley or a lemon wedge if desired.