Spicy Neapolitan Fish - cooking recipe

Ingredients

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)

Preparation

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