This is an easy-to-make, typical fish dish from southern Italy, around Naples.
2 fish filets of any kind of white fish, snapper, halibut, seabass, bream, etc. Total cleaned weight about ½ pound (250 grams).
3 or 4 cloves of garlic chopped fine
1 cup cherry tomatoes cut in half
Big handful of fresh basil leaves
¾ cup white wine
½ cup water (more as needed)
Pinch of hot pepper flakes (not too much)
1-2 TBS capers (salted capers if you can find them)
½ cup of your favorite olives, sliced
Sauté the chopped garlic in olive oil for no more than about a minute
Add basil and tomatoes, sauté for another minute
Layer the fish filets into the pan and add wine and water. The liquid should not quite cover the fish.
Poach the fish for about 5 minutes.
Gently turn over the filets and poach for another 5 minutes.
Remove the fish from the sauce and place on a plate
Bring the sauce to a boil and reduce to a syrup.
Spoon the sauce over the fish and serve with rice.
Taste for salt (if you used salted capers, it won’t need any).