In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrots, and garlic. Sauté mixture for 10 minutes. Add wine and bring to boil. Push vegetables to the side of the pan.
Arrange fillets in a single layer in center of skillet. Cover and cook for 5 minutes.
Add tomato and olives. Top with cheese. Cover and cook for 3 minutes or until fish is firm but moist.
Transfer fish to serving platter. Garnish with vegetables and pan juices.
Serving suggestion: Serve with whole-grain rice. 1/2 cup cooked rice = 1 serving of rice.