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