Ingredients (Serves 2)
Peel the courgettes lengthways to make ribbons, discarding the middle bit. Blanch the garlic in boiling water for 2 minutes.
Refresh in cold water then drain.
Simmer the bay leaf and blanched garlic in the wine until two-thirds of the liquid has evaporated. Stir in the cream and season to taste. Reduce the sauce for a few minutes, remove the bay leaf then blitz in a blender for 1 minute. Stir in the parsley, season and set aside.
Preheat a griddle pan to hot.
Brush the cod fillets lightly with olive oil, sprinkle with salt, place diagonally across the griddle and cook for 2-3 minutes on each side. Then place the fish on the opposite diagonal and repeat the process.
Bring 1ltr/13⁄4pt lightly salted water to the boil and cook the courgette ribbons for about 1 minute. Meanwhile, reheat the sauce over a gentle heat.
To serve, divide the courgettes between 2 warm plates, top with the cod then spoon over the sauce and sprinkle with red pepper dice.