In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and two minced garlic cloves, sautéing for about 3-4 minutes until the onion is translucent and fragrant.

Stir in 1 cup of chopped roasted red peppers, seasoning with salt and pepper to taste, and a dash of paprika if you like. Cook for an additional 2 minutes.

Pour in 1 cup of heavy cream (or coconut milk for a dairy-free option), mixing well to combine. Reduce the heat to simmer and let the sauce cook for about 5-7 minutes until it thickens slightly.

Nestle two to four fresh cod fillets into the creamy sauce, cover the skillet and let the fish cook for 6-8 minutes on low heat until the cod is opaque and flakes easily with a fork.

Once the cod is beautifully cooked, spoon the creamy roasted red pepper sauce generously over each fillet and serve immediately.