Season fish fillets to taste. Heat oil in a frypan over medium heat and stir in garlic. Add fish and cook for 1-2 minutes on either side. Remove from frypan and set aside.
Using the same frypan, stir in Leggo’s Tomato Paste and brown sugar, cook for 30 seconds. Add the chicken stock, white wine and lemon juice, heat, stirring until just boiling. Stir in the dill sprigs. Reduce heat to low, return fish to frypan and cook for 8-10 minutes, turning fish halfway through cooking.
Meanwhile, combine tomatoes, olives, basil leaves and pine nuts. Serve fish with tomato balsamic sauce, topped with tomato mixture.