Combine tomatoes and olives in a small bowl and set aside.
Season both sides of fish with salt and pepper. Heat oil in a medium skillet over medium heat. Cook until golden brown, 2 to 3 minutes on each side. Top with olive and tomato mixture. Alternatively, bake raw fish topped with olive and tomato mixture in a parchment packet for 15 to 20 minutes at 350°F.
Per Serving:400 calories (280 from fat), 31g total fat, 5g saturated fat, 90mg cholesterol, 520mg sodium, 3g carbohydrates, 27g protein.
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