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1
Preheat the oven to 400 degrees F.
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2
Lightly oil a baking dish that will accommodate the fish fillet.
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3
On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.
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4
In a saute pan, heat about 1 tablespoon oil, or as needed to form a film in the pan, over medium-high heat.
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5
Saute the fish on both sides until lightly colored.
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6
With a slotted spatula, remove the fish to the prepared baking dish.
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7
In the same saute pan, heat 2 tablespoons olive oil over medium heat.
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8
Add the onion and celery and saute until soft and pale gold, about 10 minutes.
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9
Add the tomatoes, if using, and simmer for 3 minutes to thicken slightly.
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10
Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors.
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11
Taste and adjust the seasoning.
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12
Ladle the sauce over the fish.
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13
Bake until the fish tests done with the point of a knife, about 10 minutes.
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14
Eat while hot or warm.
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15
Variation: You can also make this dish in a saute pan.
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16
Just place the sauteed fish in the sauce in the pan, cover, and simmer gently over low heat until the fish cooked through, about 10 minutes.
