Season both sides of the Suzuki fish with salt and pepper. Slice the onion thinly, mince the garlic, and chop parsley leaves while cutting the stems into thirds.

Heat olive oil and garlic in a pan over low heat until fragrant. Add the Suzuki fish skin-side down and cook on medium heat until golden brown, then flip.

Add cherry tomatoes, olives, onion, parsley stems, and the seasoning mixture (sake, salt, pepper, and water).