Pre-heat oven to 250 degrees F (120 C).
In a large fry pan, heat olive oil. Add fish filets and saute over medium flame, 3 minutes per side or until just slightly underdone.
Remove fish to an ovenproof dish, reserving oil, and place fish in the preheated oven. The fish will finish cooking while you make the sauce.
In the same fry pan, add the cherry tomatoes, adding a bit more olive oil if the pan appears dry.
Cook on medium-low flame until tomatoes begin to burst.
Add olives, garlic, piment d’Espelette cilantro and white wine and cook until slightly reduced and heated through, being careful not to burn the garlic.
Once the sauce is done, remove the fish from the oven.
To serve, place fish filets on top of cooked orzo and spoon sauce over fish, dividing equally among two plates, sprinkle with reserved cilantro.
Serve with steamed broccoli and a good baguette. A crisp, white wine makes a fine accompaniment.