1. Prepare the Fish: Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper. Set aside.

2. Heat the Olive Oil: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.

3. Sauté the Garlic: Add the minced garlic and cook for 30–60 seconds until fragrant, stirring frequently to prevent burning.

4. Add Anchovies and Chili: Stir in the chopped anchovy fillets and red pepper flakes. Cook for about 1 minute, breaking up the anchovies with a wooden spoon until they dissolve into the oil.

5. Prepare the Tomato Sauce: Add the tomato paste and stir briefly. Pour in the crushed tomatoes and optional white wine. Add dried oregano and black pepper. Stir well to combine.

6. Simmer the Sauce: Allow the sauce to simmer gently for 8–10 minutes, stirring occasionally until slightly thickened.

7. Add Olives and Capers: Stir in the Kalamata olives and drained capers. Simmer for another 2–3 minutes to blend the flavors.

8. Add the Fish: Carefully place the seasoned fish fillets into the sauce in a single layer. Spoon some sauce over each fillet.

9. Cook Until Tender: Cover the skillet and cook over medium-low heat for approximately 5–10 minutes, depending on the thickness of the fish. The fish should become opaque and flake easily with a fork, reaching an internal temperature of 145°F (63°C).

10. Add Fresh Herbs and Lemon: Remove the skillet from the heat. Sprinkle with fresh parsley and basil, then add the lemon juice.

11. Garnish and Serve: Drizzle with a little extra virgin olive oil, garnish with additional parsley and lemon wedges, and serve immediately with crusty bread, pasta, or rice.