Wash clams by rubbing their shells together under water and drain.

Cut garlic in half lengthwise, remove the core, and crush with the flat side of a knife.

Pat buri fillets dry with paper towels, cut in half, and season with salt and pepper.

Heat olive oil in a pan over medium-low heat and sauté garlic until fragrant.

Add buri fillets to the pan and cook until browned on one side, flip, and cook for another minute. Add white wine and cook for 30 seconds to evaporate alcohol.

Add water, cherry tomatoes, and black olives. Bring to a boil, cover, and simmer on low heat for 5-6 minutes.