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Get ready. Position a rack in the middle of your oven and preheat to 425°F. Lightly oil a large baking pan.
Season the fish. Put the fish in the prepared baking pan and drizzle with olive oil. Season all over with salt, pepper, and chili flakes or Aleppo pepper. Cover the baking pan tightly with foil, tenting the foil so it does not touch the fish.
Bake the fish. Bake in the heated oven for 12 to 15 minutes, or until the thickest part of the fish flakes easily.
Meanwhile, char the lemon. Heat a grill pan over medium-high heat. Add the lemons with the cut side down. Sear briefly until the lemons soften and char a bit (about 2 minutes or so). Remove from heat and set aside.
Finish and serve. When the fish is ready, remove it from the oven, uncover, and immediately squeeze one of the grilled lemon halves all over the fish. Spread the basil pesto on top. If using, toss the grape tomatoes with a pinch of salt and a drizzle of olive oil and arrange over the fish as a garnish. Serve immediately, with the remaining lemon on the side for squeezing.