This recipe was developed exclusively for the Wolf Convection Steam Oven.
Cut red pepper into quarters. Remove seeds and cut each quarter lengthwise into four 1/4-inch strips. Set aside. Cut ends off zucchini and cut lengthwise into 1/4-inch slices. Set aside.
Line solid pan with parchment paper. Unfold and lay cool puff pastry onto cutting board. Cut into 4 equal squares. Stack one zucchini slice and 4 pepper strips on each square, laying them across connecting opposite corners. Sprinkle each with 1 tablespoon parsley. Season with salt and pepper. Lay one fillet on each stack and season again with salt and pepper. Pull 2 free corners of pastry over the fish and press lightly. Carefully place puff pastry bundles on parchment paper. Slide pan on rack position 1. Close oven door. Set oven to Recipes #R2. Push OK. After the oven chimes, remove pan from oven. Serve immediately.