Dredge fish in flour. Meanwhile, heat oil in a large skillet over medium heat till it shimmers. Add fish and brown about 3 minutes on each side. Carefully lift fish out of skillet, and set aside on a platter; sprinkle with salt and pepper.
Add garlic and onions to skillet, and saut� till garlic is limp. Reduce heat to low, and return fish to pan along with thyme leaves, olives, and white wine or water. Cover, and cook 5 minutes, or till fish flakes when tested with a fork.
Note: Works well with salmon, halibut, or tuna.
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