Preheat oven to 400F. Rinse cod filets under cold water. Pat dry with paper towel & set aside.
Add EVOO & garlic to a cold sautée pan & set over medium heat (tip: this will allow the garlic to slowly heat & infuse oil). Cook until garlic starts to bubble (approximately 2-3 minutes). Add smoked paprika and cook 30 sec.
Add tomato passata and cook 6-8min or until sauce is reduced by 1/4 – stir regularly to avoid burning.
Add capers, chili oil, raisins, half the pine nuts and water. Stir to incorporate, taste for seasoning & adjust salt & pepper as needed.
Nestle the cod filets in the sauce. Brush tops of each filet with EVOO & season with pinch of cracked pepper.
Transfer to oven and cook 10-12min or until fish reaches internal temp of 135F.
Remove from oven & garnish with fresh parsley & remaining pine nuts.