Any white fish will work here, but I find that I like either Red Snapper or Orange Roughy. They tend to hold up well and are flavorful, without being mushy.
2 large Orange Roughy fillets
8 green olives, chopped – I found some at Safeway in the deli section that were flavored with red pepper flakes
2 T capers, rinsed
1 medium onion, chopped
15 oz. can of diced tomatoes, with juices
1/2 cup white wine
1/2 cup chicken broth
Preheat oven to 350.
Heat olive oil in a pan. Add the olives, onions and capers and cook until the onions are translucent.
Add the tomatoes and simmer for about 5 minutes.
Add the fish. Add the wine and broth. Season with some pepper.
Place the entire pan in the oven for 20 minutes.
Serve the fish with the sauce spooned on top.