Soak the dried tomatoes in cold water for about half an hour.
Remove the peel from the shallots and garlic and chop them. Cut the peppers in half, remove the seeds and chop the fruit. Wash the orange with hot water, dab dry and grate 2 spsp of peel. Rinse the tomatoes, dab dry, cut in half, remove the stem and scrape out the seeds. Cut flesh into cubes.
Drain soaked dried tomatoes and chop finely. In a frying pan, sauté shallots and garlic with 2 tbsp olive oil. Add peppers, sprinkle with sugar and caramelize. Extinguish with orange liqueur. Add dried tomatoes, diced tomatoes and orange peel and simmer on low heat for a few minutes.
Cut the scaled fish fillets 3-4 times crosswise on the skin side, season with salt and pepper on both sides and brush with olive oil.
Sear in a grill pan on the skin side for approx. 2 min. It is advisable to flatten the fillet with a spatula, as the fillet rolls easily at this temperature. Turn the fillet to the other side and roast on the meat side for another approx. 1 min. Remove, cover with aluminum foil, and pull for about 5 min more.
Cut basil into tender strips. Season the tomato sauce with salt and freshly ground pepper to taste and stir in the basil.
Arrange the fish fillets with the sugo on heated plates. It goes very well with fresh baguette.
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