First, parcook potatoes cut into small chunks for 5 minutes or so, drain and dry, then fry these in a little olive oil,
tossing from time to time to ensure even browning. Lightly dust skinless fillets of cod loin with seasoned flour and fry
in olive oil until browned on both sides. Remove from the pan and set aside. Fry a chopped shallot and a crushed clove
of garlic until starting to soften, then add 3-4 skinned and chopped tomatoes, together with a good splash of dry white wine
(or dry Vermouth) and cook until the tomatoes break down into a thickish sauce. Add in some pitted black olives and return
the fish to the pan to reheat for a minute or two. Garnish with chopped parsley. Season the fried potatoes with sea salt
and freshly ground black pepper and serve with the fish, its sauce and a green veg.