Prep
Pat the fillets dry and lightly season both sides with salt and pepper

Cooking in a Skillet:

• Heat about 1-2 tablespoons of your preferred oil (olive oil or coconut oil) in a large skillet over medium-high heat.
• Place the fish fillets in the skillet Sprinkle with cayenne pepper to taste. Add the Kalamata olives, Castelvetrano olives, cherry tomatoes (or sun-dried/chopped Roma tomatoes), capers, and crushed basil leaves on top of the fish.
• Reduce the heat to medium, cover the skillet, and cook for about 8-12 minutes, or until the fish is fully cooked and flakes easily with a fork. Cook until the tomatoes are wilted and releasing their juices.

Baking in the Oven:

• Place the fillets in a parchment or foil-lined baking pan. Arrange the Kalamata olives, Castelvetrano olives, cherry tomatoes (or sun-dried/chopped Roma tomatoes), capers, and crushed basil leaves on top of the fish. Sprinkle with cayenne pepper to taste and drizzle a little olive oil or coconut oil over the top.
• Bake for 15-20 minutes, or until the fish is fully cooked and flakes easily with a fork, and the tomatoes are wilted.

  Finishing Touches:

• Serve: Drizzle fresh lemon juice or your preferred citrus over the fish and the olive-tomato mixture just before serving. Garnish with extra fresh basil leaves if you like.
• Enjoy: Serve the fish with a side of your choice—think roasted vegetables, a simple salad, or some crusty bread to soak up the flavorful juices