Pour the oil into a small saucepan, along with the garlic clove (rinsed but unpeeled). Add a teaspoon of water.
Heat the oil, and when the water starts to boil, remove the pan from the heat (a handy way to know you’ve reached 100°C 😉). Wait 5 minutes and add the cod slices.
Let the cod simmer for at least 10 minutes.
How to Make an Omelet
Rinse the bell pepper, cut it lengthwise, and remove the seeds. Remove the stem and slice the bell pepper into thin strips.
Peel and remove the root end of the onion. Finely chop it.
Crush, peel, and remove the germ from the garlic cloves. Then slice them into thin strips.
Heat the oil in a large skillet. Add the bell pepper, onion, and garlic, along with the cayenne pepper (optional). Season with salt and sauté until the vegetables begin to caramelize.
Place the cod fillets on a plate and, using two forks, remove the skin and bones. The cod will be completely flaked, but that’s the idea!
Crack the eggs into a mixing bowl and beat them for a few seconds. Add the poached vegetables and give everything a stir. Let the mixture thicken using the heat from the vegetables for 5 minutes.
Add the cod pieces and stir gently. Heat 2 tbsp of oil in the skillet, and when it’s hot, pour in the mixture. Cook over high heat, stirring constantly with two spatulas, for 1 to 2 minutes. The mixture should thicken but not dry out too much.
Once the mixture has thickened, use a spatula to push the "scrambled eggs" to one side of the pan. Let it set for a few seconds.
Gently shake the pan by tapping the handle to loosen the bottom of the omelet. Flip it over with a quick, decisive motion using the spatula (don’t hesitate—go for it!).
Let it cook for a few more seconds, then slide the omelet onto a plate. Garnish with a few fresh herbs and serve the omelet piping hot!