1/2cupMediterrean olivesGaeta, kalamata, or Castelvetrano, pitted or not
2tablespoonscaperssoaked briefly in water
1/3cupflat-leaf parsley leavessnipped in small pieces
Preheat oven to 350°F. Drizzle olive oil over the bottom of a roasting pan and smear it around. Rinse the fillets and, if there are pin bones, pull them out with fish tweezers or fingers.
Place the fillets in the roasting pan, skin side down. Sprinkle on both sides with salt and pepper. Scatter the cherry tomatoes, olives, drained capers and half of the parsley over and around the fish. Drizzle generously with olive oil (2 to 3 tablespoons) and the wine.
Bake until the fillets are just done, 10 to 12 minutes, depending on thickness. Sprinkle with the rest of the parsley.
To serve: Transfer the fillets to shallow soup plates. Spoon the toppings and juices on and around the fish. Serve with country-style bread and, if you like, dressed arugula or other greens on the side.
Fish Fillets with Cherry Tomatoes, Olives, and Capers https://tavolatalk.com/easy-summer-ways-with-fish-fillets/