3 tablespoons extra virgin olive oil, plus a little oil for drizzling
4 (6-ounce) pieces snapper fillet
Fine sea salt, to taste
Freshly ground black pepper, to taste
½ teaspoon lightly toasted and ground fennel seeds
½ cup Niçoise olives, pitted
2 tablespoons dry white wine
14 ounces ripe but firm tomatoes, seeded and cut into ⅜-inch dice
¼ cup lightly packed torn fresh basil leaves
Chef David Shalleck