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Preheat oven to 400°F
Dry the fish with paper towels and sprinkle both sides with salt and pepper
Brush a rimmed baking sheet or casserole dish with olive oil.
Lay fish in the dish in a single layer.
Sprinkle with oregano.
Layer the tomato slices and lemon slices alternately over top of fish.
Sprinkle olives around dish.
Sprinkle tomatoes with salt and pepper and drizzle with olive oil.
Bake in oven for 8-10 minutes or until fish easily flakes. The amount of time will depend on the cooking time.
Serve topped with fresh basil.
Store leftovers in the refrigerator for 1-2 days. Serve cold or reheat on the stove.