1 cup halved cherry tomatoes
1/2 cup coarsely chopped, pitted Kalamata olives
2 tablespoons capers, drained
Freshly cracked black pepper
Neutral oil for frying
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 cup chopped parsley
1 lemon, halved, plus more for serving
Combine the tomatoes, olives, and capers in a bowl.
Pat the fish dry. Season well with salt and pepper on both sides. Set a large sauté pan over high heat. Add the tablespoon of olive oil and the minced garlic. The garlic should sizzle nearly immediately.
Cook, shaking the pan for about 30 seconds, then add the tomato mixture. Cook for another 30 seconds, shaking the pan every so often.
Juice the lemon into the pan. Add the parsley and stir to coat.
Cook for another 30 seconds or until the tomatoes have softened ever so slightly. Remove the pan from the heat, spoon the sauce over the fish, and serve with more lemon on the side.