Heat the olive oil in a large, steep-sided skillet or casserole over medium heat; add the onions and cook, stirring, until softened.
Add the garlic and tomatoes, raise the heat slightly, and cook, stirring occasionally, until some of the tomato juice bubbles away.
Add the wine and cook, stirring occasionally, for another 5 minutes.
Add the olives, half the basil, the remaining herbs, and some salt( remember that the olives are salty) and pepper.
Cook for one minute; submerge the fish in the sauce and cook over medium heat until the fillets are tender and white, about 8 minutes.
Garnish with the remaining basil.
Serve immediately, with crusty bread.