Cod Cakes With Pepper Relish

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Every Day with Rachael Ray

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Ingredients

1 1/2 pounds cod fillets

1 lemon

Salt

1 - 1 1/4 pounds waxy potatoes, such as Yukon Gold, peeled and cut into chunks

6 tablespoons extra-virgin olive oil (EVOO), 6 turns of the pan, plus more if needed

3 - 4 tablespoons finely chopped fresh dill (a generous handful)

1/8 - 1/4 teaspoon cayenne pepper

Freshly ground black pepper

3 garlic cloves, minced

1 Cubanelle pepper (mild, long light green pepper), seeded and thinly sliced

1 small bell pepper, thinly sliced

6 Peppadew Piquante Peppers (jarred sweet pickled peppers), drained and finely chopped

4 jarred pepperoncini hot peppers, finely chopped

2 tablespoons finely chopped flat-leaf parsley, a palmful

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