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Start by finely chopping olives, capers, roasted red peppers and garlic. Halve the cherry tomatoes. Finely chop fresh herbs.
Heat all of olive oil, except for 2-3 tablespoons, in a pan over medium heat. Add in cherry tomato halves and garlic and give it a good stir. Cook till the garlic starts getting aromatic, about two minutes. Stir in chopped roasted bell peppers and cook for 1-2 minutes. Mix in the chopped herbs. Give it a mix. Add chopped olives and capers and cook for a couple more minutes. Stir in a splash of lemon juice and drizzle a little bit more olive oil.
Season fish with paprika, fresh cracked pepper and salt on both sides. and then dust it lightly with flour on both sides.
Heat the remaining oil in a skillet over medium high heat. Add fish and cook 10 minutes per inch thickness, turning halfway through.
Plate the fish and top it generously with prepared tapenade. Garnish with some more fresh herbs and lemon wedges.