If using fresh red bell peppers, roast them over an open flame or in a broiler until the skin is charred and blistered. This enhances their sweetness. Place them in a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the skins and remove seeds.

In a blender or food processor, combine the roasted red peppers, minced garlic, heavy cream, balsamic vinegar, dried oregano, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary.

Season the cod fillets with salt and black pepper on both sides. This will enhance the flavor of the fish.

In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the cod fillets. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Avoid overcrowding the pan; cook in batches if necessary.

Once the cod is cooked, remove it from the skillet and set aside on a plate.

In the same skillet, pour in the roasted red pepper sauce and bring it to a gentle simmer over low heat. This allows the flavors to meld together.

Return the cooked cod to the skillet, spooning some sauce over the top. Let it simmer for an additional 2-3 minutes to warm through.

Serve the cod hot, garnished with chopped fresh parsley. This dish pairs well with rice, quinoa, or crusty bread to soak up the delicious sauce.