In a saucepan, heat 2 tablespoons of the olive oil, add shallot,garlic, salt and pepper and red pepper flakes cook just until soft
Add tomato's and cook until they begin to give off their juice,add 1/2 of the basil add wine and lemon and reduce at medium heat until reduced by 1/2
Add chicken stock,reduce heat to a simmer while preparing fish
Heat 1 tablespoon olive oil in skillet large enough to hold fish in 1 layer, season fish with salt and pepper, sear fish for about 3 minutes on one side until golden, turn over, reduce heat pour tomato broth over fish, add remaining basil, and hot sauce cover and cook on very low about 7 minutes more depending on thickness of fish
Serve each fillet in a shallow soup bowl, dividing broth among bowls
Have crusty bread along the side for soaking up the sauce!