Season each fillet with salt and pepper.
Heat the olive oil in a cast iron skillet until lightly smoking, then add the fillets to the pan skin side down. As soon as it goes in, press each fillet down with your fingers to stop it from curling up.
Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.
Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Place the fillets on a heated place, cover and keep warm.
Add the Amore Artichokes, Sun-Dried Tomatoes, Garlic Paste, capers, olives.
Stir until heated through and then add the wine. Bring the mixture to a boil and cook until the wine is reduced by half.
Season with salt and pepper, then stir in the lemon, butter and parsley.
Serve the fillets on a platter topped with the artichoke and sun-dried tomato mixture.