1. Pat fish dry and season on all sides with salt, pepper and smoked paprika. Refrigerate up to several hours.

2. Heat oven to 425 degrees on convection or 450 degrees on conventional setting. Put the peppers onto a small baking pan and coat lightly with oil and a sprinkling of salt. Roast, turning peppers often, until golden on all sides, 10 to 15 minutes. Remove from oven.

3. Meanwhile, heat 1 tablespoon of the oil in a medium-size skillet over medium. Add shallots and cook until golden, about 6 minutes. Stir in garlic and cook 1 minute. Stir in tomato puree (use a splatter guard if you have one) and 1/2 teaspoon smoked paprika. Simmer to thicken the sauce slightly. About 5 minutes. Taste and season with salt and pepper. Stir in 1 tablespoon of the remaining olive oil.

4. Heat a heavy, well-seasoned or nonstick griddle (suitable for the oven) over medium heat. When a drop of water sizzles on contact, add remaining 1 tablespoon of the oil. Add fish and cook over medium, without turning, until fish release from pan and is golden, about 4 minutes.

5. Immediately slide the griddle with the fish into the hot oven. Cook, without turning, until top is golden and fish nearly flakes when the tip of a knife is inserted in the thickest portion, about 4 to 6 minutes.

6. Spoon some sauce onto each serving plate. Carefully set a piece of fish on top. Add a roasted pepper or two. Garnish with the parsley and serve.

Scrambled Eggs with Roasted Cod

Makes 2 servings

Note: You can use best-quality canned salmon here in place of the cod.

1 to 1 1/2 cups large flakes of cooked cod, see recipe

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