Wash the bell peppers, grate them dry, halve, core and cut into strips. Peel onions and cut them into very thin rings. Peel and chop garlic. Tomatoes wash, clean, grate dry, remove seeds. Cut the flesh into cubes
Heat 2 tablespoons of oil in a frying pan. Add onions, garlic, tomatoes and paprika, fry briefly. Add the tomato paste, fry lightly. Simmer the thyme, bay leaf and 4 basil leaves for about 20 minutes
Rinse fish and pat dry. Season with salt and turn in flour. Tap off excess flour. Heat 3-4 tablespoons of oil in a large coated pan. Fry the fillets for 3-4 minutes on each side. Season with a little pepper
Season the paprika mixture with salt and pepper. Remove thyme and bay leaf. Pour mixture into a mixing cup and puree with a blender until a smooth mixture is obtained. Season to taste with salt and pepper
Arrange fish on plates. Pour paprika sauce over it. Garnish with olives and remaining basil. Serve immediately. Serve with fresh pasta or basmati rice