Serves 6
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For the sauce:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Heat the oil in a medium pan over a medium heat and cook the peppers, garlic, and basil for 10 minutes, stirring occasionally.
  3. Transfer to a food processor and whizz until smooth.
  4. Return to the same pan and bring to a simmer. Stir in the cream and Parmesan, and season to taste. Simmer, stirring, for five minutes, then set aside.
  5. Place the courgette and broccoli into the bottom of a large baking dish and season lightly. Top with the cod fillets and sprinkle with the parsley.
  6. Pour the red pepper sauce over the cod and vegetables.
  7. Bake, uncovered, for 35-40 minutes until the fish is cooked and the vegetables are tender. Sprinkle with fresh parsley and serve immediately.

Nutrition Facts

Per serving: 397kcals, 24.1g fat (11.5g saturated), 10.4g carbs, 4.2g sugars, 27.4g protein, 2.2g fibre, 0.632g sodium

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