Baked Cod loin Mediterranean style

INGREDIENTS: (2 servings)

2 Cod loins, 6oz
1 onion, finely sliced
1 shallot, finely sliced
½ red pepper, sliced
½ green pepper, sliced
½ yellow pepper, sliced
1 oz. fennel, sliced (or a pinch of ground fennel)
3 cloves of garlic, finely chopped
1 tin of chopped tomatoes
Pinch of paprika
2 anchovy fillets (optional)
6 olives
Pinch dry thyme
2 bay leaves
Fresh parsley
Fresh basil
1 Tbsp plain flour
1 tsp ground cumin
1 tsp ground coriander
Olive oil
Salt and pepper

DIRECTIONS:

Heat 2 Tbsp of oil in an oven-proof frying pan
Fry the onion and shallot for 2-3 on low heat
Add the fennel
Add the peppers
Add the tomato and garlic
Cook for a few minutes
Add the paprika
Season 
Add the anchovy fillets and olives
Add the thyme and bay leaves
Cook for 20 minutes adding water if required
Mix the flour, cumin and coriander on a plate
Season
Flour the fish 
Heat enough oil to cover the bottom of a frying pan
Fry the fish skin down first for 3-4 minutes
Turn over and fry for a further 3-4 minutes
Transfer to the tomato sauce
Bake in a preheated over (200℃) for 6-10 minutes depending on the thickness of the loins.
Served with baby potatoes and broccoli.