Preheat oven to 400*
In a medium pot, cooked tomatoes on medium high until much of the liquid is cooked off and they have concentrated somewhat, about 15-20 minutes
Add olives, capers, seasonings and anchovy paste plus cherry tomatoes (you want these to keep their shape so add near the end) and reduce heat to low
Heat oil in an oven-safe, medium skillet to medium and season fish with salt and pepper
Add fish, skin side up, and sear for 4-5 minutes, until you get a nice char
Flip fish and place in oven for about 8 minutes, until fish looks cooked through
Top fish with tomato mixture and serve!
Kindly Submitted by “Kath Eats”