Heat oven to 400° F. Use paper towels to pat the fish completely dry.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper and onion and season with salt and pepper. Sauté until they are soft. about 5 minutes.
Add the wine and garlic and sauté for another 3-4 minutes. Remove the vegetables and juices out of the skillet to a plate.
Heat the remaining 2 tablespoons olive oil. Season only 1 side of each fillet with salt and pepper and immediately place that side down on the skillet. The fish will remove easily when it's ready to turn, about 2-3 minutes per side.
Just before turning the fish, season the side facing up with salt and pepper, the flip them right away. Cook for about 2-3 minutes.
Place the fish in a baking pan, pour the vegetables and the juices from the skillet over the fish. Add the kalamata olives and tomatoes. Sprinkle 1/2 of the feta cheese, parsley, and basil on top. Bake uncovered for 5-7 minutes, or until fish flakes easily.
Once finished, add remaining parsley, basil, and feta when serving.