PREPARATION

1. Heat 2 tbsp olive oil in a heavy skillet and add onions. Cook on medium for about 2 minutes, until softened, stirring occasionally.
2. Add peppers and cook for another 2 minutes, then add tomatoes.
3. Cook the tomatoes and peppers for another 10 minutes, letting the vegetables soften even more and brown on their sides.
4. Crape pepper / tomato compote into a bowl, cover and set aside.
5. Add the remaining 2 tbsp olive oil to the same skillet, and once warmed over medium heat, lay the cod flat inside, with a little space around each piece.
6. Cook for about 4 minutes, until fish begins to firm up, then flip and cook another 4, until it is pure white and begins to flake apart.
7. Divide baby arugula between four plates, then top with a piece of cod and a scoop of the pepper / tomato compote and serve.