Preheat the oven to 220°C.
Cut a pocket into the side of each cod fillet.
Spread the black olive tapenade inside the cod pockets.
Heat a large ovenproof pan and add 15ml of olive oil.
Fry the bay leaves, thyme, chorizo, and cod skin-side down for two minutes.
Flip the fish and roast in the oven for five minutes until cooked.
Roast the aubergine on a tray for 10 to 12 minutes.
Peel the aubergine and cut the flesh into chunks.
Heat 15ml of olive oil in a separate frying pan.
Fry the shallots and aubergine chunks for a few minutes.
Season the mixture with salt and cracked white pepper.
Add the fennel, olives, tomatoes, and lemon juice and cook for two minutes.
Place the cod on a plate and garnish with basil and basil oil.
Boil the tomato juice in a small saucepan.
Drizzle the hot tomato juice around the plate to serve.