Add salt and pepper to the zucchini shaves, with a bit of olive oil. Grill on a hot grill till you have grill marks each side. Season the fish with salt and pepper, olive oil and a bit of fresh-squeezed lemon juice. Wrap the fish with the zucchini shavings.

Heat an oven to 200 C (400 F) degrees, bake the fish for 7 minutes.

In a hot pan, with some olive oil, toss the garlic shavings; add the red peppers, basil, salt and pepper, and a bit of lemon juice.

For the sauce, heat a pot, add olive oil, add the vegetables and scorch them on fire; add tomato paste and spices and keep cooking. Add the arak and brandy, and cook for 5 minutes.

Add the fish stock and cook on low fire, till liquid is reduced by half. Strain the liquid. Keep cooking on low fire, till reduced to half, and sauce becomes thick. Add the soy milk.

Adjust flavor, remove from fire.