Mince olives, garlic, and artichokes so it is prepped and ready to go once needed.

Heat a saute pan over medium-high heat with Ghee. Once the Ghee has melted and the pan has warmed for a minute or two, lay down fish fillet(s) in the pan. Feel free to pepper the fish in the pan. I avoid salting the fish because the ingredients in this recipe will naturally add salt (feta, olives, and marinated artichokes).

Depending on the thickness of the fillet, I generally cook a medium size for 2 minutes on one side. Chop up your mint and set to the side for final garnish.

After 2 minutes flip the fillet to cook the other side. You want the cooked side to have a golden brown crispness. Add minced olives, garlic, and artichokes. Cook another 2 minutes or so. If the fillet is very thick, place a lid on the pan to seal in the heat and cook throughout.

Remove the pan from heat and plate the fillet(s). Sprinkle the cooked vegetable accoutrement over the top. Garnish with mint and feta cheese. Feel free to season as needed, but remember the ingredients add a salty flavor as is.