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1
Fill the saucepan halfway with water and bring it to boil over high heat.
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2
Score an x at the base of each tomato with a small paring knife.
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3
Lower the tomatoes into the boiling water until the skin splits, about 30 seconds.
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4
Plunge them into ice water after blanching to stop the cooking.
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5
Peel skins from the tomatoes, and cut them in half lengthwise.
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6
Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside.
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7
There will be about 1 1/2 cups.
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8
You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce.
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9
Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves.
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10
Cook the bay leaves until they are lightly browned, 2 to 3 minutes.
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11
Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon.
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12
Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes.
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13
Add the tomatoes, white wine and olives.
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14
Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes.
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15
Season with salt and pepper and remove from heat.
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16
Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet.
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17
Quickly season all the fillets with salt and pepper on both sides.
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18
Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess.
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19
Work quickly and put each fillet into hot oil as you prepare them.
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20
As soon as the cornmeal appears to darken, turn the heat down a bit.
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21
The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown.
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22
It will take about 3 to 4 minutes per side.
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23
The thicker the fish, the slower you should cook it.
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24
Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown.
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25
Using a slotted spatula, transfer the fish to individual plates or to a platter.
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26
Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it.
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27
Serve immediately.
