Fried hake with tomato sauce

Ingredients:

• 700-900 g peeled, skinless and boneless hake fillet (cut into 4 portions of 170-225 g each)
• 1/4 cup olive oil
• Salt and ground black pepper
• 2 cups corn flour

For the sauce:

• 2 ripe medium-sized tomatoes (340 g)
• 3 tbsp. l. olive oil
• 2 bay leaves
• 3 allspice berries (crushed and finely chopped)
• 3-4 crushed cloves of garlic
• 1 medium green bell pepper, thinly sliced ​​(about 170 g)
• 1 medium onion, thinly sliced ​​(about 170 g)
• 1/4 cup dry white wine
• 1/2 cup small pitted olives (rinsed)
• Salt and ground black pepper

Preparation:

1. Fill a saucepan halfway with water and bring it to a boil over high heat. Make a cross-shaped cut in the top of each tomato with a small paring knife. Drop the tomatoes into the boiling water until the skins burst, about 30 seconds.
   
   After blanching, plunge them into ice water to stop the cooking process. Peel the tomatoes and cut them in half lengthwise. Remove the seeds and cut the tomatoes into 0.9 cm (3/4 inch) strips. You will get about 1.5 cups.
2. The sauce should be started about 15 minutes before serving the fish, so start heating a large frying pan (for the fish) over medium heat at the same time you start making the sauce.
   
   Place a smaller skillet over medium-high heat, add 3 tablespoons of olive oil, and bay leaves. Cook until slightly darkened, 2-3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon.
   
   Add the bell pepper and onion and cook, stirring frequently, until golden, about 5 minutes. Add the tomatoes, white wine, and olives. Simmer until the sauce is fragrant and slightly thickened, about 5 minutes. Season with salt and pepper and remove from heat.
3. In a preheated large skillet, add 1/4 cup olive oil. Quickly season both sides of the fillets with salt and pepper.
   
   Place cornmeal in a shallow bowl and coat the fish fillets one at a time, pressing firmly to ensure they adhere and gently shaking off any excess. Work quickly and place each fillet in the hot oil. Once the cornmeal begins to darken, reduce the heat slightly. The goal is to fry the fillets evenly until they are a beautiful golden brown. This will take about 3-4 minutes per side.
   
   The thicker the fish, the slower you should cook it. Flip the fillets and cook for another 3-4 minutes, until the crust is crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or a platter. Spread the sauce, drizzling a small amount over the fish and around the fillets. Serve immediately.