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1
Heat oven to 450 degrees.
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2
Cover a baking sheet with aluminum foil and add the bell peppers and poblano pepper whole, and the onion wedges.
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3
Salt well and roast, turning every 10 minutes, until peppers collapse and are dark brown or black on at least half of their surfaces, 30 to 35 minutes.
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4
Set onions aside.
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5
Put peppers in a bowl, cover with plastic wrap and let stand for at least 20 minutes.
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6
Reserve liquor that accumulates in bowl and slice peppers open over the bowl to catch any more.
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7
Remove skins, stems and seeds from peppers.
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8
(Avoid doing this under running water, because it removes some of the smoky flavor.)
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9
In a food processor or blender, puree peppers and onions to yield 1 cup, season to taste and set aside.
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10
Salt the cod generously and allow to stand for at least 5 or up to 20 minutes.
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11
In an enameled or nonstick pan, heat oil over medium heat until just warm.
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12
Reduce heat to medium low, slide cod into olive oil, cover the pan tightly and cook until cod just begins to flake, about 6 to 8 minutes.
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13
Brush or dab a line of pepper puree on each of 4 plates, place a piece of cod over each line, drizzle first with olive oil from the cooking pan, then with pepper liquor.
