Heat olive oil in a medium frypan over medium heat. Stir in spring onions and cook until tender, 5 to 10 minutes.
Mix white wine and tomatoes with the spring onions and bring to a boil. Place orange roughy fillets in the white wine mixture. Season with basil, pepper, thyme and rosemary. Reduce heat and simmer 15 to 20 minutes until fish is easily flaked with a fork. Remove fish fillets from frypan.
Sprinkle fish fillets with black olives and feta cheese.