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1
Preheat the oven to 400 degrees F.
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2
Put 3 tablespoons of the olive oil in each of 2 baking dishes, each large enough to hold 4 pieces of fish with space in between.
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3
Put the dishes in the oven to heat the oil, but dont let it get to the smoking point.
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4
With a sharp utility or boning knife, make a few shallow slices through the skin of each snapper fillet to keep them from curling in the hot oil.
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5
Season each piece on both sides with salt, pepper, and fennel.
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6
Place the fish in the hot oil, skin side down, to coat with the oil, then immediately turn with a fish spatula so that the skin side is up.
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7
The oil is the correct temperature if you hear a light sizzle when the fish is added.
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8
Divide the olives between the dishes, scattering them around the fish, then splash equal amounts of wine into each dish.
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9
Bake for 6 to 8 minutes, until the fish is slightly firm and starts to flake when the tip of a knife is inserted into the flesh.
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10
The cooking time will vary depending on the thickness of the fillets.
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11
Season the tomatoes with salt and pepper, then divide them between the baking dishes, making sure they fall between the pieces of fish and into the hot pan juices.
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12
The tomatoes just need to get slightly wilted in the hot pans.
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13
With a fish spatula, transfer the fish to warmed plates or a serving platter.
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14
Toss the basil in the olives and tomatoes, and when the leaves are coated with the pan juices, spoon the mixture over the fish.
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15
I always like to add a drizzle of extra-virgin olive oil to finish for traditions sake.
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16
Serve immediately.
