200 g fresh cod
8 fresh tomatoes
1 red bell pepper
50 g black olives
10 g sugar
Extra virgin olive oil
50 g onions
5 g garlic
Put the red bell pepper in the oven at 350°F for 45 minutes or until the skin withers. Place it in a sealed container with plastic wrap.
Blanch tomatoes in boiling water for approximately 30 seconds. Let cool and remove skin.
Mince the onion and garlic.
Remove skin and seeds from red bell pepper.
Crush the tomatoes and red bell pepper together.
Sauté the onion, the garlic and the sugar with extra virgin olive oil. Add the tomatoes and red bell pepper. Add salt, milled peppercorns and olives. Reduce heat and simmer 30 minutes.
Meanwhile, place the cod on a baking sheet, season and drizzle with extra virgin olive oil. Line and bake for 8 minutes at 350F.
Place the cod on plates and add jam. Place a basil leaf on top and drizzle with extra virgin olive oil.