Dry Season: Pat fish dry. Season with ?¾ teaspoon of the salt and ?½ teaspoon of the pepper.

Sear:- In a large nonstick skillet, heat the oil over medium-high heat. Add the fish top side down and sauté, undisturbed, for 3 to 4 minutes, until golden brown and seared on the first side.

Flip: Reduce the heat to medium, and continue cooking for 2 to 4 minutes, until the fish is seared on the second side, adding more oil if the skillet looks dry. The fish should be just cooked through and opaque in the center, and an instant-read thermometer inserted in the thickest part of the fish should register 145°F. Transfer to a plate in a single layer and tent loosely with foil to keep warm.

Meanwhile make the Sauce: In a skillet over high heat, add some olive oil and the tomatoes. Saute undisturbed until bottoms are toasty color. Add butter, wine, tomatoes, and garlic. Scrape up any browned bits from the bottom of the skillet and cook for 3 to 4 minutes, until the liquid is reduced by half and the tomatoes start to soften and burst. Season the sauce with the remaining ?¼ teaspoon of salt and ?¼ teaspoon of pepper, or to taste. Remove the pan from the heat. Pour over fish.

Serve: Garnish with the parsley or basil and serve.