Roasted Barramundi with Cherry Tomatoes, Olives, and Basil - Fresh-Pressed Olive Oil

Ingredients

• 2 pints cherry or grape tomatoes, halved, preferably mixed colors
• 4 tablespoons extra virgin olive oil, divided use
• Salt and freshly ground black pepper, to taste
• Two 8-ounce barramundi fillets
• 1/2 cup kalamata olives, pitted and halved
• 2 cloves garlic, peeled and minced
• 1 tablespoon dry white wine
• Pinch hot red pepper flakes
• 1 large sprig fresh basil, leaves thinly slivered
• Lemon wedges, for serving