Black Cod with Canned Spaghetti and Italian Long Hot Peppers

1.Preheat the oven to 400°F (200°C).

2.Season the black cod fillets with salt and pepper.

3.In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.

4.Add the canned spaghetti sauce, red wine, dried basil, dried oregano, and red pepper flakes to the skillet. Bring to a simmer and cook for 10 minutes.

5.Meanwhile, cook the canned spaghetti according to the package instructions in a pot of salted boiling water. Drain and set aside.

6.In another skillet, heat the olive oil over medium-high heat. Add the Italian long hot peppers and sauté until tender and slightly charred, about 5 minutes. Season with salt.

7.Place the seasoned black cod fillets on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

8.To serve, place a spoonful of the canned spaghetti on each plate. Top with a black cod fillet and drizzle with the spaghetti sauce. Garnish with the sautéed Italian long hot peppers.