Finely chop the parsley together with the onion. Melt the butter in a large shallow pan, add the lightly crushed garlic along with the chopped mixture and cook over a medium heat until lightly browned. Drain if canned and deseed, chop roughly and add the fish steaks.
Reduce the heat and cook for about 15 minutes stirring from time to time. When the steaks are cooked through add the stoned, chopped olives and drained capers. Leave for 2 minutes for the flavors to mingle.
PREPRATION TIME: 30 minutes
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