Serves 6

For the sauce:
1 x jar of roasted red peppers, drained and chopped
6 garlic cloves, crushed
Small handful of fresh basil, chopped
3 tbsp olive oil
300ml light cream
30g Parmesan, grated
Salt and black pepper
900g cod fillets, cut into serving pieces
1 small courgette, cut into matchsticks
1 small head of broccoli, chopped into florets
½ red onion, sliced
1 tbsp fresh parsley, chopped, plus extra for garnish
Salt and pepper

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.

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