Add ½ cup white wine that has been slightly warmed into a bowl, along with 1 cinnamon stick and ¼ tsp saffron threads, set aside and let infuse

Cut 1 green bell pepper into thin strips that are 2 inches (5 cm) long, thinly slice 1 onion and cut 4 cloves garlic into large chunks

Pat dry a 14 oz piece of cod with paper towels, cut into 2 evenly sized fillets and season with sea salt & black pepper, coat each fillet of cod in all-purpose flour

Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil, after 3 to 4 minutes add in the cod fillets, cook for 2 minutes per side, then remove from the pan and set aside covered with foil paper

Using the same pan with the same heat, add in the sliced onion, the strips of green bell pepper and the chunks of garlic, mix with the olive oil, after 7 to 8 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in the infused wine with the saffron and cinnamon, mix together, add the cod fillets back into the pan and place a lid on the pan, lower the heat to a low-medium and simmer

After 4 minutes remove the pan from the heat, transfer into serving dishes and sprinkle with finely chopped parsley, enjoy!