1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with olive oil to prevent sticking.
2. If you’re roasting your own peppers, place whole red bell peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is blackened and blistered. Transfer them to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10 minutes, then peel off the skins, remove seeds, and roughly chop.
3. In a blender or food processor, combine the roasted red peppers, minced garlic, onion, olive oil, smoked paprika, red pepper flakes (if using), and broth. Puree until smooth and creamy. Taste and season with salt, pepper, and lemon juice. Set aside.
4. Pat the cod fillets dry with paper towels and season both sides lightly with salt and pepper.
5. Place the cod fillets in the prepared baking dish and spoon the roasted red pepper sauce evenly over the top, making sure each fillet is well coated.
6. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and is opaque all the way through. Cooking time may vary slightly depending on the thickness of your fillets.
7. Remove from the oven and let rest for a couple of minutes. Garnish with freshly chopped parsley and a drizzle of olive oil before serving.

One little tip I learned from Mama Lou is to always keep an eye on the fish as it bakes—it can go from perfectly moist to dry in minutes. The sauce helps keep it tender, but don’t overbake! And remember, the lemon juice at the end really brightens the entire dish, so don’t skip it.