1 lb of fresh white fish
1 cup cherry tomatoes
1/2 cup black olives
2 cloves of garlic, smashed, sliced
1 bunch of fresh basil leaves
extra virgin olive oil
a splash of white wine
salt and pepper
to taste (remember the olives)

or: use a bit of crushed red pepperoncino for pizzazz!

Rinse the fish and set aside. Chop cherry tomatoes in half. Mise en place the extra virgin olive oil, olives, garlic, tomatoes, basil and fish.

Choose appropriate frying pan. Add olive oil, garlic and tomatoes. Toss around in the pan for 5 minutes. Add olives and basil. Let simmer for another 5 minutes.

Add fish on top of the sauce. Salt and pepper the fish, or pop it with the pepperoncino. Splash the pan with the white wine. Cook on low-medium heat. Put on a lid and let it steam for 5 minutes.

Check your fish for “done-ness” by touching it. If it springs back, it should be done, along with an aroma of cooked fish. Flip the fish if needed, otherwise turn off the heat and let it steam for another few minutes. Check for flavor balance, adding another pinch of salt if needed.

Serve the fish by spooning the sauce over it. Add a fresh leaf of basil for garnish.