Fry roasted red peppers (from a jar) with a chopped clove of garlic and several chopped sprigs of basil in hot olive oil
for a few minutes, then transfer to a food processor and blitz to a smooth paste. Return the mixture to the pan and stir
in 200ml cream and 60 g freshly grated parmesan cheese. Season with freshly ground black pepper and bring to a simmer
for a few minutes, until thickened slightly. Layer slices of courgette and thinly sliced shallots in a greased casserole dish.
Place skinless fillets of cod on top, season well and sprinkle with chopped parsley. Spoon the pepper sauce all over
the fish and bake in a 180°C oven for 25 – 30 minutes, until the fish is cooked. Serve garnished with more parsley.