Step 1

Drizzle olive oil over the garlic cloves, season with salt, and black pepper, and add fresh rosemary sprigs.

Step 2

Roast the garlic in an aluminum foil or in a glass bowl covered with a silicone top as I did in the video.  Roast until the garlic is soft and creamy.  It can take 45 minutes depending on the size of the cloves.

Step 3

Place the bell peppers directly over an open flame or under the broiler until their skins are charred and blackened. Alternatively, you can use pre-roasted bell peppers.

Step 4

Once roasted, place them in a bowl, cover, and let them steam for about 15 minutes to make it easier to remove the skin.

Step 5

After steaming, peel off the charred skin from the bell peppers. Remove the seeds and membranes, then cut them into thin julienne strips.

Step 6

In a Reduction Pan, melt the butter over medium heat. Add the thinly sliced onions and a pinch of salt.

Step 7

Sauté until the onions turn translucent and light golden brown, about 10 minutes.

Step 8

Stir in the prepared roasted bell peppers, and tomatoes and continue to sauté for another 5/10 minutes until well combined and meld with the other ingredients.

Step 9

Sprinkle the smoked paprika and granulated sugar over the mixture. Pour in white wine, the Harissa hot sauce (adjusting the quantity to your preferred level of spiciness)

Step 10

Add the roasted garlic and bring the mixture to a gentle simmer.

Step 11

Allow it to cook until the liquid reduces and thickens, about 15-20 minutes. Season with salt and black pepper to taste.

Step 12

Season the cod fillets generously with salt, black pepper, and very lightly dust smoked paprika on one side.

Step 13

In a fry pan, heat a small amount of olive oil over medium-high heat until it begins to shimmer.

Step 14

Place the seasoned cod fillets on the paprika side in the hot skillet and sear the cod fillets for about 2-3 minutes on each side until they develop a golden-brown crust.

Step 15

Transfer the skillet to the preheated oven and bake for approximately 5-7 minutes or until the internal temperature of the cod reaches 135°F (57°C).

Step 16

To serve, spoon a generous portion of the Piperade sauce onto each plate.

Step 17

Carefully place a seared cod fillet on top of the sauce.

Step 18

Drizzle a touch of olive oil over the cod for extra richness and flavor.

Step 19

Serve immediately and enjoy your Seared Cod with Piperade Sauce!

Step 20

This dish is perfect when paired with a side of rice, quinoa, or crusty bread to soak up all the delicious sauce. Bon appétit!