Preparation:
- Gently heat the olive oil and brown the sliced garlic until lightly golden. Remove and set aside.
- In the same oil, add the cod (skin-side down) and cook over low heat to release its natural gelatin.
- Carefully emulsify the gelatin released by the cod with the oil by gently moving the pan or stirring, until a smooth pil-pil sauce forms.
- Return the garlic to the pan and add the sliced piquillo peppers.
- Spoon the sauce over the cod and serve immediately.