2- 8 oz. fresh fillets
2 oz. butter, melted
3 oz. white wine
1 teaspoon capers
5 Kalmata olives
1/2 plum tomato, diced
1 oz. fish stock
1 oz. marinara sauce
1 oz. water

Lightly dust the fillets with flour. In sauté pan, melt butter and add floured fillets. Sauté 3-5 minutes depending on thickness of fish, turn fish, reduce heat to low. Add wine, capers, olives, tomato, fish stock, marinara sauce and water. Reduce sauce. Garnish with a pinch of fresh basil and scallions.