Instructions: Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and saute until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish.

Add parsley and crushed red pepper to same skillet; saute 1 minute. Add tomatoes, olives, and garlic; saute until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

This recipe yields 4 servings.

Comments: As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, Ive been cooking professionally for twenty-five years - but Ive been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s.

I love having so many amazing ingredients at my fingertips on Ventotene: fish, lentils, wild asparagus, mushrooms, fava beans, and artichokes. They make it easy to produce home-style cooking at its best.

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