Spicy Neapolitan Fish

• 1/4 cup olive oil
• 2 2 lbs red snapper or 2 lbs orange roughy fillets
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 teaspoon dry crushed red pepper (or more)
• 4 cups cherry tomatoes, halved
• 1 cup kalamata olives (Cracked green olives work too) or 1 cup other brine-cured black olives, chopped (Cracked green olives work too)
• 6 garlic cloves, minced
• salt and pepper
• 2 tablespoons white wine
• 1 tablespoon chopped capers (optional)
• 1 cup chopped artichoke heart (optional)

1. Heat olive oil in heavy large skillet over medium-high heat.
2. Sprinkle fish with salt and pepper.
3. Add half of fish to skillet and saute until just opaque in center, about 3 minutes per side.
4. Transfer fish to platter.
5. Repeat with remaining fish.
6. Add parsley and crushed red pepper to same skillet; saute 1 minute.
7. Add wine,tomatoes, olives, and garlic (capers and artichoke hearts if using); saute until tomatoes are soft and juicy, about 2 minutes.
8. Season sauce with salt and pepper; spoon over fish.

olive oil, red snapper, parsley, fresh basil, red pepper, cherry tomatoes, kalamata olives, garlic, salt, white wine, capers

Taken from www.food.com/recipe/spicy-neapolitan-fish-64785 (may not work)