In a large saucepan, add tomatoes, Tantillo Extra Virgin Olive Oil, garlic, parsley, red pepper flakes, artichoke heats, capers, black cured olives, salt and water.
Bring water to a boil. Once the water is boiling, reduce to a simmer and allow to reduce for about 30-40 minutes.
When water is reduced, add in Branzino filet-skin side up and let cook for 3 minutes and flip.
Add parsley. Serve once fish is cooked all the way through. Buon Appetito!