Fried Cod With Green Peppers

Translated from Karlos Arguiñano's "Atrévete a cocinar". I've never found green peppers like the fine ones in Spain. They look much like poblanos but they're not spicy in the least, and they don't taste as strong. Red bell peppers might make a good substitute. Spring onions in Spain are about the size of a small regular onion in the US. I would use maybe 4-6 green onions if I'm in the US. The author doesn't recommend measuring equipment, so a tbsp means a soup-spoonful.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2 (200 g)  fresh cod fish fillets, cut in half
• 3  green peppers
• 1  spring onion
• 2  garlic cloves
• 5  tablespoons olive oil
•  salt

Directions

1. Peel green onion and julienne. Clean peppers, remove stems and seeds and cut into strips.
2. Without peeling them, crush garlic cloves with broad side of chef's knife.
3. Heat oil in large frying pan, add garlic cloves (still unpeeled) and fry until they start to turn golden. Transfer garlic to plate, peel and reserve.
4. Add cod to pan and fry 3 minutes each side. If the skin is still on, it's very important not to fry the skin side first. Fry the side with no skin first. After frying remove from pan, place on plate.
5. Add green onion and pepper to pan, add salt to taste and cook 12 minutes on med-low heat.
6. Return fish to pan with any liquid on the plate (the fish will release some liquid while it sits), also return peeled garlic to pan and cook on medium-low heat for 1 minute.
7. Serve fish and vegetables together.