Take the mérou steak, remove any skin, and roll it in flour, dusting also with salt and pepper. Heat olive oil in a cocotte (heavy pan), and put the fish in it to fry. Brown it on both sides and then take it out.
Now make a tomato sauce by adding hot water to the tomato purée. Add the pickles, cut up as necessary, together with the onions, capers and olives, and quarters of fresh tomato