Step 1

Position a rack in the middle of the oven and preheat to 350 degrees.

Step 2

In a large ovenproof skillet over medium heat, melt the butter. When it stops foaming, add the garlic and cook until fragrant, about 30 seconds, stirring occasionally. Add the tomatoes and cook until softened, 3 to 4 minutes, stirring occasionally. Stir in the wine to incorporate, then stir in the lime zest, Cajun seasoning, black pepper, garlic powder, red pepper flakes and salt to combine.

Step 3

Stir in the cilantro and basil, reduce the heat to medium-low and simmer until the sauce has reduced by about one-third, about 5 minutes. Taste, and add more salt as needed.

Step 4

Meanwhile, pat the fish fillets dry and lightly season both sides with salt and black pepper. Nest the fillets in the sauce and use a spoon to baste the fish. Cover the skillet with a lid or aluminum foil, transfer to the oven and bake for 10 minutes, then uncover and bake for 6 to 8 minutes more, until the fish is cooked all the way through and flakes easily with a fork. (Cooking time will vary with the thickness of the fillets.)

Step 5

Cut the zested lime into quarters. Divide the fish among serving plates, spooning the sauce over, sprinkle with fresh basil and cilantro and serve with a lime wedge, if desired.