Mazar & Corcos' Seared Grouper with Fregola Pasta, Cured Black Olives and Heirloom Tomatoes on BakeS

Ingredients

• 4, 4-6 ounce filets wild striped bass skin on and pin bones removed.
• ½ cup olive oil cured black olives
• 2 garlic cloves chopped roughly
• 1/2 red heirloom tomato diced into 1/4 inch dice.
• 1/2 green heirloom tomato diced into 1/4 inch dice.
• 1 lb Fregola pasta
• Extra virgin olive oil
• Salt
• Freshly ground pepper
• Hot Pepper Flakes
• Flour for dusting (optional)