Preparation / Directions:
Steam potatoes until almost tender about 8 minutes. Cool Melt butter with 2 tablespoons oil in heavy pot over medium high heat. Add onions; saute until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper. Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium high heat. Add fish fillets and saute until just opaque in center, about 3 minutes per side. Arrange potatoes in center of each of 6 plates. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon olive oil and serve.
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