1. Pre-heat a non-stick griddle or pan at medium-low heat on your stove.
2. Season the fish on both sides with salt and pepper and the oil.
3. Lay the fish pieces on the griddle and lightly sear. Turn when golden brown in color.
4. When done, remove from the pan to a plate and reserve in a warm oven while you plate.
5. On four hot plates serve with salsa verde potatoes in the center, top with the braised fennel, place the fish on top, then, lastly the Plugrá-Prosecco butter and garnish with a scattering of the olives.