Recipe: Red Mullet Fillets

1/Cook the red mullet fillets in court-bouillon uncovered for 15 minutes. Remove them from the court-bouillon and place in an oven-safe dish. Strain the broth and pour over the fish to cover it. Cook in a hot oven (th 6) for 10 minutes

2/Rinse the zucchini and eggplant thoroughly and slice them without peeling using a mandoline into thin rounds. Let them drain with coarse salt for 30 minutes.
Rinse and dry them again before arranging in a gratin dish with a drizzle of olive oil. Season with pepper, thyme, bay leaf, coriander and chopped garlic.
Bake for 10 minutes
3/In a bowl, mix the eggplant and zucchini. Add the coriander powder. Place the red mullet fillets on this bed of vegetables surrounded by tomato slices and minced garlic. Salt and pepper.
Bake in the oven (th 6) for 10 minutes.
4/The sauce: Chop the basil leaves, parsley, tarragon, chervil and mix everything with 6 tbsp olive oil and the juice of one lemon. Season with salt and pepper and heat through.

It is essential for the success of this dish to have red mullet fillets of the finest freshness.
Convivial delicious: Light, delectable as prepared this way, red mullet fillets with these vegetables present a festival of flavors