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Red Mullet with a Ratatouille Sauce

2 sm Or 1 large red mullet
1 Clove garlic
6 Ripe tomatoes
4 Sprigs basil
100 ml Olive oil; (3 1/2fl oz)
2 Lemons
2 Shallots
1 Courgette
2 Red peppers
2 Yellow peppers
1 Aubergine
110 g Butter; (4 oz)

Rougly dice all the vegetables. In a large thick bottomed pan heat the olive oil and soften the shallots and garlic until transluscent. Add the peppers, then aubergine and lastly the courgette. In the same pan fry the red mullet fillets for 30 seconds either side. Season with lemon juice and salt and pepepr.

Puree the tomatoes whole and pass through a fine sieve. Warm through in a saucepan and whisk in the butter until a velvety texture is reached. Add the shredded basil and pour onto the fish and vegetables. Serve.

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