How to Make It
Using a sharp knife, peel the oranges, removing all of the white pith. Cut in between the membranes to release the orange sections into a medium bowl.
Heat the oil in a large, deep skillet. Add the onion and garlic and cook over moderate heat until lightly browned, about 5 minutes. Stir in the tomatoes and wine and season with salt and pepper. Cook until the liquid is slightly reduced, about 4 minutes. Add the olives and set the fish fillets on top in a single layer. Season the fish with salt and pepper, cover and cook until the fillets flake easily, about 7 minutes. Using a long spatula, carefully transfer the fish to a platter and keep warm.
Stir the oranges into the sauce. Spoon the sauce onto plates and set the fish fillets on top. Garnish with the chives and serve at once.