Heat a large skillet with a tight-fitting lid over medium heat; add slivered almonds and stir-fry until nicely browned; remove from skillet and set aside.
In the same skillet, heat the olive oil over medium heat; add onion and sauté for 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, broth and olives; bring to a simmer then arrange fillets in the skillet. Cover and cook for 8 to 10 minutes or until fish flakes easily when tested with a fork.
To serve, arrange fillets on dinner plates, spoon tomato and olive mixture on top and sprinkle with toasted almonds.