Red Mullet with a Ratatouille Sauce

Red Mullet with a Ratatouille

I was recently in France, and at one of the restaurants I had the most tasty succulent Red Mullet. Here is the recipe I tried at home to try replicate that gorgeous meal.


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

Ratatouille Sauce Preparation

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 a seperate  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 – warm.

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