Dice the onion and mince the garlic. If using fresh red bell peppers, roast, steam, and peel them, then chop roughly. Pat your cod fillets dry and season both sides lightly with salt and pepper.

Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent and soft, about 4–5 minutes. Stir in the minced garlic and cook another 30–45 seconds until fragrant.

Add the roasted red peppers, vegetable broth, smoked paprika, and dried oregano to the skillet. Let the mixture simmer for 3–4 minutes to marry the flavors.

Transfer the pepper mixture to a blender or use an immersion blender directly in the skillet. Purée until smooth and velvety. Taste and adjust seasoning with salt and pepper.

Pour the blended sauce back into the skillet. Keep it over low heat and bring it to a gentle simmer. Stir often to prevent sticking.

Nestle the seasoned cod fillets into the simmering sauce. Spoon a little sauce over the top of each fillet. Cover the skillet and simmer gently for about 6–8 minutes, until the fish is opaque and flakes easily with a fork.

Once cooked, remove the skillet from heat. Sprinkle chopped fresh parsley over the fish. If desired, squeeze fresh lemon juice over the top to brighten the flavors.