Pat fillets dry. Salt the fillets well and set out on a cutting board. Heat the olive oil in a sauté pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.
When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil.
Do this constantly until the top of the fillets begin to flake, about 3 minutes.
Add the cherry tomatoes, Italian seasoning and Tabasco. Swirl around in the pan to combine and let this cook for 90 seconds. Turn off the heat.
