2 cloves garlic, sliced
½ cup Sicilian olives
2 tablespoons capers
¼ cup white wine
4 John Dory or other firm white fish fillets
50g butter, chopped
Heat 2 tablespoons olive oil in a large non stick frying pan over medium heat, add garlic, olives and capers. Cook 2 min or until garlic is softened, add wine and cook further 1 min, remove from pan and set aside.
Lightly spray fish with olive oil and season to taste. In 2 batches cook fish, skin side down, 3 min. Turn and cook 3 min longer or until just cooked. Transfer to serving plates and keep warm.
Return garlic, olives, capers, white wine and butter to pan, cook on high heat 2 min or until sauce is slightly thickened, pour over fish.
Serve with steamed potato slices and rocket leaves. Garnish with fresh dill sprigs and a wedge of lemon.