1. In a small bowl, mix olive oil, garlic powder, paprika, lemon juice, and a pinch of salt and pepper. Brush the mixture over the cod fillets and let sit for about 10 minutes while preparing the vegetables.
2. Heat olive oil in a large skillet over medium heat. Add the cod and sear for 3–4 minutes per side, until lightly golden but not fully cooked through. Remove from the pan and set aside.
3. In the same skillet, add a little more olive oil if needed. Add the sliced peppers and onion and sauté for 5–7 minutes until softened and slightly caramelized.
4. Pour in the chicken broth and  Nonna Pia’s Siciliana sauce. Stir and let the sauce simmer for 5–8 minutes until slightly reduced.
5. Return the cod to the pan, nestling it into the sauce. Cover and cook for 4–6 minutes more, until the fish flakes easily and reaches an internal temperature of 145°F.

SERVING TIP

Spoon extra sauce over the cod and finish with fresh parsley if desired. Serve with crusty bread to soak up the flavorful tomato sauce.