To make the pisto manchego, slice the pepper into strips, season with salt and pepper, and sauté in extra virgin olive oil. Once softened, add the crushed tomatoes with a pinch of salt and a teaspoon of honey. Cook over medium heat for about 20 minutes or until all the liquid has reduced and the oil starts to separate. Set aside.

In a cast iron pan, lightly brown the sliced garlic and remove it. In the same oil, sear the Wild Alaska Cod loins. Start with the skin side up to release its natural gelatin and help create the “pil pil”. Then flip to brown the skin side (about 3 to 5 minutes per side, depending on thickness). It’s best to leave the cod slightly underdone.

Make a faux pil pil sauce using the oil from searing the cod, stirring quickly and in circular motions with a strainer. You’ll see it emulsify.

Prepare a mayonnaise using the pil pil oil, the browned garlic, and the egg. Place in a mixing cup, cover with oil, and blend to make the mayonnaise. Set aside.

To plate, spread the pisto on the base, top with the cod, and coat the loin with the pil pil mayonnaise. Garnish with chopped walnuts, spring onion, and red cabbage sprouts.