If the olives are is too salty, soak them in the cold water for 30 minutes or until your desired level of saltiness and then drain. Chop the olives very lightly.

Now make your olive sauce by mixing the chopped olives, lime zest, garlic, lemon juice, olive oil and pepper in a bowl. Set aside.

Season the fish fillets with salt and pepper. Put the flour on a plate and gently flour the filets.

Heat oil in a non-stick skillet over medium-high heat. Add the fillets and cook until lightly golden, about 3 minutes on each side.

Top with the olive sauce and serve.