1. Preheat oven to 375°F (190°C)

2. Pat the cod fillet dry with paper towels and season evenly with salt, black pepper, and red chili pepper

3. Lay the red bell pepper slices in an even layer over the cod, leaving a 1 inch (2.5 cm) border uncovered around the edges

4. Arrange the shrimp on top of the pepper layer, distributing them evenly without overcrowding

5. Sprinkle the chopped dill over the shrimp

6. Roll out the puff pastry on a lightly floured surface to a 12x12 inch (30x30 cm) square, about 1/4 inch (6 mm) thick

7. Place the seasoned cod fillet in the center of the pastry, leaving a 1 inch (2.5 cm) border on all sides

8. Gently lift the edges of the pastry and fold them over the filling, pleating as needed to seal the sides while leaving the center loosely covered or open as desired

9. Transfer the bundle on parchment paper to a baking sheet

10. Brush the pastry with water for a crisp golden finish

11. Bake for 25 to 30 minutes, until the pastry is puffed and deep golden brown and the fish is opaque and cooked through

12. Remove from oven and let rest for 5 minutes before slicing and serving