InstructionsPreheat the oven to 350°F.In a cast-iron pan over medium heat, drizzle a little olive oil. Add the shallots and sauté for 2-3 minutes.Add the garlic and cook until fragrant, 1-2 minutes. Add the tomatoes and cook for 5 minutes. Once the tomatoes start to soften, very carefully smash them using a potato masher. Don’t smash them too much, just enough to release their juices. Stir and season with pepper.Deglaze the pan with 1/2 cup of the white wine, scraping up any brown bits. Cook for 2-3 minutes to thicken slightly. Add the capers and olives.Make a little space in the middle of the pan for the fish to sit. Place the fish in the pan and sprinkle with salt and pepper. Add the oregano leaves. Scoop some of the tomato mixture over the fish and top with one sprig of oregano. Add the remaining 1/4 cup of white wine around the fish.Place in the oven, uncovered, to bake for 20 minutes or until cooked to your preferred doneness. Serve hot.