Step 1

Set the racks in the middle and upper thirds of the oven and preheat the oven to 425 F

Step 2

In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, garlic and red pepper flakes and cook until golden, stirring occasionally, about 5 minutes.

Step 3

Add the fennel and cook until the vegetables are soft and translucent, an additional 3 to 5 minutes.

Step 4

Reduce the heat to medium and add the tomatoes with their juices. Using the back of a wooden spoon, smash the tomatoes and cook for 5 minutes.

Step 5

Add the basil, wine, olives, 1 teaspoon salt, and 1/8 teaspoon black pepper.

Step 6

Reduce to low and simmer for 15 minutes, or until the sauce is slightly thickened, while you prepare the fish.

Step 7

Pat the fillets dry, lightly spray them with cooking spray,  and season with salt and pepper.

Step 8

In a heavy ovenproof skillet over high heat, heat the olive oil until shimmering. Add the fillets, rounded-side down, and cook for 2 minutes.

Step 9

Carefully flip the fillets with a metal spatula and place the skillet in the oven. Bake until the fish is no longer translucent, 8 to 10 minutes.

Step 10

Switch the oven to broil and place the skillet on the upper rack. Broil until the tops of the fillets are golden brown, 2 to 4 minutes.

Step 11

Arrange the fillets on individual plates, spoon on the sauce, and serve.