Orange Roughy With Spicy Tomato Sauce

Sprinkle the orange roughy fillets with 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper.

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the fillets and cook until just opaque in the center, 2-3 minutes on each side. Transfer to a platter and keep warm.

Add the remaining 2 teaspoons oil to the skillet. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes with their juice, the parsley, capers, oregano, crushed red pepper, and the remaining salt and black pepper. Cook until the mixture starts to thicken, 3-4 minutes.

Return the fish to the skillet and cook just until heated through, about 1 minute longer.