Heat oil a large skillet over medium heat. Add garlic and sauté for 2 minutes.
Add cod to the pan and stir gently until browned. Try not to break it up.
Increase the heat to high, then add the wine. Cook until the wine is nearly evaporated, about 4 minutes. Reduce heat and stir in the bruschetta. Simmer for 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain.
Add caper, olives and dill to the fish and bruschetta mixture and cook for another 2 minutes to marry flavors. Season with salt and pepper to taste. Turn off the heat and stir in the hot pasta. Serve immediately.