Fish Fillet with Rosemary

Name: Fish Fillet with Rosemary
Ingredients: 1 pound skinless white fish such as red snapper or sea bass, cut into 6- to 8-ounce fillets, about 3/4-inch thick (if your fillets are thinner, lessen cooking time); Coarse salt; Freshly ground black pepper; 3 tablespoons all-purpose flour, preferably Wondra; 1 1/2 tablespoons extra-virgin olive oil; 1 clove garlic, minced (about 1 tablespoon); 1/4 cup Italian white wine, or dry vermouth; 2 tablespoons pitted black olives, sliced, such as Gaeta or Nicoise; 2 teaspoons fresh rosemary leaves, plus 2 sprigs for garnish; 1 tablespoon unsalted butter; 1 lemon, cut in wedges for garnish