Roasted Monkfish With Olives

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2 bulbs fennel, each cut into 8 wedges

2 tablespoons olive oil, divided

40 pitted nicoise olives (about 1 1/3 cups)

2 large tomatoes, each cut into 8 wedges

4 monkfish fillets (5 ounces each)

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil (optional)

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