Soak the dried tomatoes in cold water for about thirty minutes. Drain and chop them.
In a frying pan, sauté the shallots and garlic with the olive oil. Sprinkle with sugar and caramelize lightly.
Add the dried tomatoes and orange peel and sauté briefly. Extinguish with orange liqueur, add diced tomatoes. Season with salt, add peppers and simmer for a few minutes.
Cut the scaled fish fillets three or four times crosswise on the skin side (to prevent the fish fillets from bending during frying), season with salt and pepper on both sides.
In a hot grill pan, very lightly oiled with a brush, sear the fillets on the skin side for about two minutes. It is advisable to flatten the fillet with a spatula, as the fillet can easily curl up at this temperature despite the incisions. Turn the fillets to the other side and roast on the meat side for another minute or so. Remove, cover with aluminum foil and let sit for about Five more minutes.
Cut basil into thin strips. Season the tomato sauce (provided that too thick, stretch a little bit with water) with salt and freshly ground pepper to taste and – just before serving – stir in basil, maybe refine with a little bit of olive oil.
Arrange the fish fillets with the sugo on heated plates. It goes very well with fresh baguette.
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