1. Heat 3 tbsp of olive oil in a non stick frying pan and cook the fish for one minute on each side.
2 Remove from pan and place to one side.
3. Drain the peppers and place the oil marinade into a salad bowl.
4. Heat the peppers in the pan used for frying the fish.
5. Return the cod to the pan with the peppers and cook on a medium heat until the fish is cooked to your liking.
6. Add the rest of the olive oil, lemon juice to the marinade you have kept. Mix well and toss the salad leaves in the marinade oil,
serve alongside the fish and peppers. Garnish with roughly chopped parsley.
