Heat a large fry pan with a medium heat and add in ¼ cup (60 ml) extra virgin olive oil

Meanwhile, pat dry a 14 oz fillet of cod with paper towels, cut into 4 evenly sized pieces and season with sea salt & black pepper

Add ¼ cup all-purpose flour into a shallow bowl, along with ½ tsp sweet smoked paprika, mix together, coat each piece of cod in the flour mixture

Add the coated pieces of cod into the pan with olive oil, cook for 2 ½ minutes per side or until fully cooked through, then remove the cod fillets from the pan and cover with foil paper

Using the same pan with the same heat, add in 1 onion thinly sliced and 6 cloves garlic thinly sliced, mix with the olive oil, after 5 minutes and the onions are translucent, add in 2 medium sized potatoes (peeled & washed) that have been cut into ½ inch (1.25 cm) pieces, along with ½ cup white wine and season with sea salt & black pepper, turn up the heat to a medium-high, mix together and cook for a couple minutes

After 3 minutes and the alcohol has cooked off, add in 2 ½ cups of vegetable broth, or enough to just cover the potatoes, after 16 to 18 minutes and most of the broth has been absorbed by the potatoes, but there is still some broth left, add in ½ cup frozen peas, after another 5 to 7 minutes and there is virtually no broth left, add the cod fillets back into pan, lower the fire to a low-medium heat and simmer for 2 minutes

Remove the pan from the heat and sprinkle with finely chopped parsley, enjoy!