Pre-heat the oven to 180’C
Grill the pepper until black and then wash it to remove the skin so you're just left with the juicy flesh.
Heat a griddle pan and griddle the courgette until slightly charred.
Put the pepper, garlic, lemon, sundried tomatoes and parmesan in a blender and whiz into a paste
Cut the pastry sheets into 4 strips.
Spread the paste out onto each pastry sheet, leaving about 1cm round the edge
Rub the cod in salt and wrap the courgette strips around each piece.
Place each cod at the bottom of the pastry and fold the top half over the fish.
Pinch around the edges with a splash of milk to seal and make 3 sliced along the top of the pastry.
Brush the pastry with the beaten egg and bake in the oven for about 18-20 minutes, until the pastry is lovely and golden.