Four 6-ounce cod fillets
Fine sea salt
1/3 cup extra-virgin olive oil
1 medium red onion, peeled and thinly sliced
4 tablespoons small capers, or large ones chopped
1/4 cup red wine vinegar
Freshly ground black pepper
1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 avocado, medium diced
1 large Yukon Gold potato, cooked with the skin, peeled and medium diced
12 parsley leaves, coarsely chopped
2 hard-boiled eggs, sliced 1/8-inch thick
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