Preheat a Blackstone griddle to medium heat. (If using a regular skillet on a stovetop, set heat to medium.) Place a large cast iron skillet on the griddle to warm, or just use your skillet directly on the heat. Drizzle with 1 tablespoon of olive oil once it's hot.

Halve the grape tomatoes and slice the onion and bell pepper into bite-sized pieces. Add all three to your hot skillet along with the minced garlic. Drizzle with another tablespoon of olive oil. Season generously with salt, pepper, and the crushed red pepper flakes. Stir everything together and let it cook, stirring occasionally, for 8–10 minutes until the vegetables are softened and the onions are turning translucent. You want some color on the tomatoes and peppers.

While the vegetables cook, pat your fish fillets completely dry with paper towels. This is important. Drizzle both sides lightly with olive oil and season generously with salt and pepper. Create a clear space on your griddle (or use a second skillet) and add the remaining tablespoon of olive oil. Once it's shimmering, carefully lay the fish fillets skin-side up. Let them cook undisturbed for 4–5 minutes until you see a golden sear forming on the bottom. Flip and cook for another 3–4 minutes until the flesh is opaque and flakes easily with a fork.

Serve immediately while everything is still hot, making sure each plate gets fish, vegetables, and plenty of that bright sauce. Crusty bread is non-negotiable.