Heat a large saute pan over medium-high heat. Add olive oil. Season the fish with salt and pepper. When the oil is hot, add the fillets, flesh side down and cook for 3 minutes until a crust has formed. Remove the fish from the pan and set aside. Add the wine and onion to the pan and cook for 3 minutes, add the olives, tomatoes, garlic and red pepper and cook for another 3 minutes. Season with salt and pepper. Return the fish to the pan. Baste the fillets with the simmering sauce. Cook until fish flakes with gentle pressure (5-7 minutes).