Wash the codfish fillet and pat dry with kitchen towels. Toss the fillet with the thyme leaves, salt and pepper. Sprinkle the flour over the fillet (1).
Heat the olive oil in a pan and very quickly pan-fry the fillet (2). Dish out.
Remove half of the cooking oil and add the chopped garlic, capers, basil and cherry tomatoes (3). Add the fish stock all at once (4) (this will produce a stream of light smoke and this method is called deglazing) and allow to simmer to half the quantity.
Add the tomato puree (5) and mix well before adding the black olives. Sprinkle in the chopped parsley (6).
Arrange the fish fillet on a platter and spoon the sauce over it.
Serve with sauteed potatoes and seasonal vegetables.
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