-
1
Preheat the oven to 425.
-
2
In a small bowl, mix the salt with the sugar.
-
3
Spread half of the salt in the bottom of a shallow bowl that just holds the cod.
-
4
Lay the pieces of cod on the salt and sprinkle the remaining salt on top.
-
5
Cover with a plate and weight it down with a large, heavy can.
-
6
Let stand at room temperature for 30 minutes or refrigerate for up to 4 hours.
-
7
Rinse the cod pieces and pat them dry.
-
8
Meanwhile, stand the peppers on a rimmed baking sheet, rounded side up.
-
9
Bake for about 25 minutes, or until the skins are blistered.
-
10
When the peppers are cool enough to handle, peel them and gently tear each one in half lengthwise.
-
11
In a medium saucepan, simmer the olive oil with the garlic and chile over moderate heat until the garlic is golden, about 3 minutes.
-
12
Add the cod and simmer over low heat until it is just cooked, 3 to 4 minutes per side.
-
13
Transfer the cod to a bowl.
-
14
Strain the oil through a coarse sieve into a glass measuring cup; reserve the garlic and chile.
-
15
Break up the cod into small flakes and season lightly with table salt if needed.
-
16
Cut four 8-inch squares of plastic wrap.
-
17
Lightly oil 1 sheet and lay 2 pepper halves on it, shiny side down, overlapping slightly.
-
18
Shape one-fourth of the cod into a tight ball and set it in the center of the pepper.
-
19
Wrap the cod in the pepper, twisting the plastic wrap around the pepper to give it a neat round shape.
-
20
Transfer to a plate, twisted end down.
-
21
Repeat with the remaining peppers and cod.
-
22
In a blender, puree the sherry vinegar with the reserved garlic and chile.
-
23
With the machine on, slowly pour in the reserved garlic oil until emulsified.
-
24
Season with salt and pepper.
-
25
Put the cod packages in a microwave oven and cook at high power for 1 minute, or until the cod is just hot in the center.
-
26
Carefully unwrap each package and transfer the peppers to plates.
-
27
Spoon the sauce over the peppers, sprinkle with parsley and serve.
