Preheat your oven to 400°F (200°C) and position a rack in the center. Gather all your ingredients, including butter, garlic, anchovies, and canned tomatoes.

In a large, ovenproof skillet, melt 4 tablespoons of unsalted butter over medium heat. Allow the butter to foam slightly, which should take about 1-2 minutes.

Once the butter is melted and bubbly, add the chopped garlic (6 cloves) and anchovy fillets (3) to the skillet. Sauté for about 1-2 minutes, until the garlic is fragrant and slightly golden.

Pour in ⅓ cup of dry white wine, scraping any browned bits from the bottom of the skillet. Let the wine simmer and reduce for about 4 minutes.

Stir in 1 can of canned whole tomatoes (28-ounce), along with ½ teaspoon of dried oregano and ½ teaspoon of dried thyme. Bring the sauce to a gentle simmer and cook for 10 minutes.

Fold in ½ cup of halved black or Castelvetrano olives and 2 tablespoons of drained capers. Allow the mixture to cook for another 2 minutes.

Season 1.5 pounds of white fish with ¾ teaspoon of sea salt and place the seasoned fish pieces into the sauce, ensuring they are partially submerged for even cooking.

Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the fish flakes easily with a fork and is opaque throughout.

Carefully remove the skillet from the oven and plate the fish pieces. Spoon the sauce over each piece and garnish with freshly chopped basil or parsley and red pepper flakes if desired.