Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 cloves garlic sliced and cook, stirring often, until fragrant, about 30 seconds. Step 2: Add 1 pint cherry tomatoes cut in half, 1/2 c. fresh orange juice, 1/2 c. fresh flat-leaf parsley, 2 tbsp capers, ½ tsp kosher salt, and ¼ tsp pepper and simmer until the tomatoes begin to break down, 4 to 5 minutes. Step 3: Meanwhile, heat 1 tsp of oil in a large nonstick skillet over medium-high heat. Step 4: Season the fish with ¼ tsp each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.