Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach
halfway up the sides of the fish. Scatter the olives and lemon zest around the
fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon
pepper, and the red pepper.
Roast until the
fish is cooked through and flakes easily with a fork, about 20 minutes. Remove
from oven and sprinkle with the parsley. Divide the fish among individual plates
and spoon the olives and wine sauce over the top.