DIRECTIONS
To make the relish, remove the pithy ends of the lemon quarters, and thinly slice the rest, discarding any seeds.
Add the lemons, shallots and salt.
Cover, and set aside for 45 minutes or until the lemons release some of their juice.
Add the olives, capers, pepper flakes and the 1/4 cup of oil.
To allow the flavors to develop fully, set the relish aside to marinate for at least 4 hours or up to overnight.
Pat the fillets dry with paper towels. In a small bowl, combine the fennel seed, salt and pepper and sprinkle it all over the fish.
In a nonstick skillet or cast iron pan over medium-high heat, heat the oil until it simmers.
Add the fish and cook, undisturbed, until browned on the bottom, about 5 minutes.
Flip, add the butter to the pan and reduce the temperature to medium.
Continue to cook, basting the fish with the butter until the fish is opaque in the center.
Stir the parsley into the relish, spoon the relish over each piece of fish and serve immediately.
Serves 4.