Thinly slice 2 cloves of garlic, finely dice ½ of an onion, peel a small carrot and thinly slice it, roughly chop a ¼ of a green bell pepper and a ¼ of a red bell pepper, season 2 fillets of cod with sea salt and freshly cracked black pepper

Heat a sautee pan with a medium-high heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the cod fillets into the pan, after 3 minutes flip the cod fillets and cook for an additional 2 minutes (the thickness of my fillets where 1 inch), then remove from the pan and transfer to a dish, cover with foil paper to keep them warm

Using the same pan with the same heat add the slices of garlic and diced onions and mix with the oil, after 2 minutes add the diced bell peppers and slices of carrot, mix it all together and cook for about 3 minutes, then season with ½ tsp of hot smoked paprika, ½ tsp of sweet smoked paprika, sea salt and freshly cracked black pepper, mix it all together and then add ½ cup of white wine, after 3 minutes and the wine has reduced in half add ½ cup of fish broth and cook for another 3 minutes, once it has reduced and thickend up add the cod fillets back into the pan, place a lid on the pan and the lower the fire to a low heat

After simmering for 2 minutes the cod should be perfectly cooked through, remove the pan from the heat, to serve divide the vegetables and sauce into 2 shallow bowls, place a cod fillet on top of the veggies, spoon some of the sauce on top of the cod and garnish with freshly chopped parsley, enjoy!