Stir olive oil, salt and pepper in a baking bowl, turn fish slices in it on the other side, marinate with closed lid in the refrigerator for about thirty minutes, lightly wipe off marinade.
Heat oil in a frying pan, fry fish slices on both sides over medium heat for about four minutes each, remove.
Dab remaining frying fat with kitchen roll, perhaps add a little oil. Sauté shallots and garlic, add olives, tomatoes and capers and sauté briefly. Add basil and aceto, mix well and season. Put the fish slices on top, cover with lid and let them stand for a short time.
Serve: Distribute vegetable mixture evenly on preheated plates, arrange pike tranches on top, garnish with basil.
Serve with: Fried potatoes
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