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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 Red peppers
2 Yellow peppers
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
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