12 Black olives, pitted (or pimento-stuffed green olives)
2 tbsp. Parmesan cheese, grated
Preheat oven to 375 degrees. Rinse fish and gently pat dry. Arrange fish in a large baking dish. Pour stewed tomatoes and juice over fish. Sprinkle capers and olives over fish, then top with Parmesan cheese. Bake uncovered for 20-25 minutes for 1-inch thick fillets, or until slightly opaque in the center.