Instructions: In a 12-inch skillet, heat 4 tablespoons olive oil until smoking. Remove ribs, seeds, and stem from all peppers and chop into 1/2-inch dice. Saute onion in smoking oil until wilted. Add peppers and dried marjoram and cook until softened yet still holding individual shape (about 6 to 7 minutes). Remove from heat and set aside.

Heat 4 tablespoons virgin olive oil in 12-inch nonstick skillet over moderate heat. Slice codfish into 8 medallions approximately 1/2-inch thick, season with salt and pepper and dredge in flour. Place in nonstick skillet and saute until golden brown on one side. Without turning fish, add wine and cooked pepper mixture and bring to a boil. Simmer 3 minutes, turn fish over, and simmer for 2 minutes more. Add fresh marjoram leaves, mix and remove fish from sauce to four individual plates. Spoon sauce over each fillet and serve.

This recipe yields 4 servings.

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