Heat the oil in a deep saucepan over medium heat. Add the red bell pepper and cook for 5 minutes, or until the pepper starts to soften. Add the onion and garlic and cook for a further 5 minutes. Stir in the tomatoes and olives and season with pepper.

Season the fish with pepper. Nestle the fish into the pan and cover with the sauce. Cover the pan, reduce heat to medium-low, cook for about 10 minutes, until the fish flakes with a fork.

Whilst the fish is cooking, steam the broccoli for 3 to 4 minutes or until tender crisp.

Transfer the fish to two serving plates. Add the basil to the peperonata sauce, stir and then spoon over the fish. Serve with steamed broccoli.