Serves 4-6 Ingredients: 8-10 fish fillets (same size) 2 large potatoes (approx. 1/2 kg) 1 tsp crushed garlic 100 ml white wine Juice of 2 lemons 8-10 large pickled green olives (pitted, quartered) 3 tbsp cream 2 tbsp olive oil + 1 tsp butter Salt + pepper + thyme (dried) Method: Boil potatoes in water, only for seven minutes. Remove and allow to cool. Slice thickly. Remove skin from around the circles. Cover and leave aside. Generously season the fish fillets; on both sides, with all seasoning. In a wide skillet, add oil and butter in the centre. Stir gently, over medium heat, only until garlic is about to start colouring. Layer seasoned fillets over skillet base; in one layer. Add potato slices to fill empty spaces, in between fish pieces. Gently flip fillets on the other side, within a few moments ; to slightly colour. Repeat with potato slices. Add wine, lemon juice and a small amount of all seasoning, into pan base and over potato pieces. Cover and allow to cook only for five minutes. Add cream and scatter prepared olives. Bring to a boil then remove away from heat. Keep covered until slightly cooled off then serve with a green salad aside.