Preheat oven to 350 degrees Fahrenheit.

Rinse the cod fillet and pat it dry with a paper towel.

Brush a sheet of aluminum foil with a thin coating of olive oil.

Place the cod crosswise on the foil.

Bring up the short ends of the foil to meet and fold several times to seal.

Fold the remaining ends twice to seal the fish into a packet.

Place the foil packet in the preheated oven and bake for approximately 20 minutes, or until the fish is opaque and flakes easily with a fork. Check for doneness by carefully unwrapping the foil.

Remove the fish from the oven, open the foil package, and allow it to cool.

Dice the bell pepper finely.

Mince the hot pepper finely if using.

In a medium bowl, combine minced garlic and lime juice.

Add the Aleppo pepper and whisk to combine.

Slowly add the olive oil in a thin stream, whisking constantly until the marinade is emulsified.

Stir in the minced bell pepper and hot pepper (if using).

Taste the marinade and adjust seasoning as needed, adding more lime juice or olive oil for desired flavor. Add salt and freshly ground pepper to taste. The marinade should be sharp with salt, lime, and garlic.

Gently flake the cooked, cooled fish with your fingers.

Stir the flaked fish into the marinade.

Refrigerate the mixture for at least an hour to allow the flavors to meld.

Remove the fish mixture from the refrigerator.

Stir in the minced cilantro.

Drain the mixture in a mesh strainer to remove excess liquid.

While the fish is draining, cut the cucumbers into 1-inch slices crosswise.

Using a small melon baller, carefully scoop out the flesh from one end of each cucumber slice to create a hollow cup for the fish.

With a small spoon or a 1/2 teaspoon measure, spoon some of the marinated fish into each cucumber cup.

Arrange the filled cucumber cups on a serving platter and serve immediately.