Serves 2

3/4 pound red snapper (or other firm white fish), skin removed
salt and pepper
2 tablespoons extra virgin olive oil
2 clove garlic, minced
2 tomatoes, diced
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped basil leaves
1 tablespoon capers
red pepper flakes, to taste
1 teaspoon red wine vinegar

Season fish on both sides with salt and pepper. Heat a small skillet over medium heat and add 1 tablespoon of the olive oil. Add the garlic and cook for about 1 minute, and then add the tomato, olives, half of the basil, capers and red pepper flakes. Bring sauce to a boil, reduce heat and simmer, covered, until tomatoes break down, about 5 minutes. Nestle fish into the sauce, spooning some on top. Drizzle with remaining olive oil, cover, and cook over low until fish is just barely cooked through, about 5-10 minutes. Remove fish to a plate with a spatula. Turn heat up on sauce to thicken it and stir in remaining basil and vinegar. Pour sauce over fish to serve. (If desired, combine sauce with a little marinara sauce and Parmigiano Reggiano cheese and toss with cooked pasta.)