Preheat Oven to 350ºF / 175ºC

Roast the Garlic:

• Drizzle olive oil over the garlic cloves, season with salt, and black pepper, and add fresh rosemary sprigs.
  
• Roast the garlic in an aluminum foil or in a glass bowl covered with a silicone top as I did in the video.  Roast until the garlic is soft and creamy.  It can take 45 minutes depending on the size of the cloves.

Preparing the Piperade Sauce:

• Place the bell peppers directly over an open flame or under the broiler until their skins are charred and blackened. Alternatively, you can use pre-roasted bell peppers. 
  
• Once roasted, place them in a bowl, cover, and let them steam for about 15 minutes to make it easier to remove the skin.  
• After steaming, peel off the charred skin from the bell peppers. Remove the seeds and membranes, then cut them into thin julienne strips.
  
• In a Reduction Pan, melt the butter over medium heat. Add the thinly sliced onions and a pinch of salt. 
• Sauté until the onions turn translucent and light golden brown, about 10 minutes.  
  
• Stir in the prepared roasted bell peppers, and tomatoes and continue to sauté for another 5/10 minutes until well combined and meld with the other ingredients.  
  
• Sprinkle the smoked paprika and granulated sugar over the mixture. Pour in white wine, the Harissa hot sauce (adjusting the quantity to your preferred level of spiciness)
• Add the roasted garlic and bring the mixture to a gentle simmer. 
  
• Allow it to cook until the liquid reduces and thickens, about 15-20 minutes. Season with salt and black pepper to taste.

Increase Oven to 375ºF / 190ºC

Prepare the Cod:

• Season the cod fillets generously with salt, black pepper, and very lightly dust smoked paprika on one side.
  
• In a fry pan, heat a small amount of olive oil over medium-high heat until it begins to shimmer.  
• Place the seasoned cod fillets on the paprika side in the hot skillet and sear the cod fillets for about 2-3 minutes on each side until they develop a golden-brown crust.
  
• Transfer the skillet to the preheated oven and bake for approximately 5-7 minutes or until the internal temperature of the cod reaches 135°F (57°C).

Plating:

• To serve, spoon a generous portion of the Piperade sauce onto each plate.
• Carefully place a seared cod fillet on top of the sauce.
• Drizzle a touch of olive oil over the cod for extra richness and flavor.
• Serve immediately and enjoy your Seared Cod with Piperade Sauce!
  
• This dish is perfect when paired with a side of rice, quinoa, or crusty bread to soak up all the delicious sauce. Bon appétit!