Preheat the oven to 220C/430F/Gas 7.
Make a cut in the side of each cod fillet, and slide the knife around to create a little pocket.
Spread the tapenade inside.
Heat a large ovenproof pan until hot then add the olive oil.
Add the bay leaves, thyme, chorizo and cod skin-side down and fry for two minutes.
Turn the fish over so it is skin side up then place the pan into the oven for about five minutes or until the skin is golden and flesh is just cooked.
For the fennel accompaniment, place the aubergine on a tray in the oven for 10-12 minutes.
Remove and allow to cool slightly before removing the skin and cut into chunks.
Heat a frying pan until hot then add the olive oil.
Add the shallots and aubergine and cook for a couple of minutes.
Season with salt and cracked white pepper.
Add the baby fennel, olives, tomatoes and lemon juice and cook for a further two minutes.
Serve with the cod. Served garnished with basil leaves nad drizzled with basil oil.
For the tomato juice, place the juice into a small saucepan and gently bring to the boil.
Serve drizzled around the plate with the cod and chorizo
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