Preheat oven to 400° F. Place fillets in an oven proof pan, drizzle with olive oil and season with salt and pepper. Bake for 10-12 minutes or until done. In a large cast iron skillet heat 2 T olive oil on medium heat. Add garlic and cook, stirring continually for 2 minutes. Raise temperature to medium-high, add tomatoes and cook, stirring frequently until skins blister. Remove pan from heat and add basil, shallots and season with salt and pepper, tossing to combine. Serve with fish.