Bacalao con Piperrada | Spanish Cod with Bell Peppers

Wash, seed, and cut the bell peppers into thin strips. Peel and cut the onion into thin rings. Finely chop the garlic cloves. Wash the parsley, shake dry, and roughly chop.

Rinse the cod fillets under cold water, pat thoroughly dry with paper towels, and cut into portion-sized pieces. Season both sides with 1 pinch of sea salt and pepper.

Heat 2 tbsp of olive oil in a large, deep pan over medium heat. Add the onion strips and sauté for 4–5 minutes until translucent. Add the garlic and bell pepper strips and gently sauté for about 8–10 minutes, stirring occasionally, until the peppers are soft and fragrant.