Ingredients

• 2 T. olive oil
• 4 fillets of tilapia, red snapper, or orange roughy
• 1/4 cup chopped fresh basil
• 1/2 tsp dried crushed red pepper
• 1 pint grape tomatoes, halved
• 3 large marinated artichoke hearts, cut into eighths (optional)
• 1/2 cup Gaeta olives or other brine-cured black olives, chopped
• 3 garlic cloves, minced
• Grated rind and juice of 1/2 lemon

Directions

1. Heat olive oil in heavy large skillet over medium-high heat.
2. Sprinkle fish with salt and pepper.
3. Add fish to skillet and sauté until just opaque in center, about 3 minutes per side.
4. Transfer fish to platter.
5. Add basil and crushed red pepper to same skillet; sauté 1 minute.
6. Add remaining ingredients; sauté until tomatoes are soft and juicy, about 2 minutes.
7. Cut fish into large chunks and mix into sauce, serve.