White Fish Provencal - cooking recipe

Ingredients

16 ounces firm white fish fillets, 3/4-1-inch thick
3 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 - 1/2 teaspoon onion powder (your preference)
1/4 - 1/2 teaspoon garlic powder (your preference)
1/2 teaspoon basil leaves, dried and crushed to intensify flavor
1/2 teaspoon thyme leaves, dried and crushed to intensify flavor
8 ounces stewed tomatoes, drained of most liquid
1/2 cup olive (Kalamata, Green, or Black Olives)
1/4 cup white wine

Preparation

Preheat oven to 375 degrees.
Place fish fillets in a oven safe baking dish.
Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
Bake with a foil tent for 15 minutes or until fish is white and flakey.