Method:
1 Heat oil in a frying pan over medium-high heat, pan-fry the snapper, skin side down for 4 minutes until golden, turn and cook a further 2-3 minutes or until cooked through.
2 Heat oil in another frying pan over medium heat, cook celery and capers for 30 seconds add the butter, cook until the butter starts to brown, remove from heat and squeeze in the lemon juice.
3 Place the snapper fillet on a plate, top with crushed olives, spoon and caper sauce. Serve.