Name: Red Mullet with a Ratatouille Sauce
Ingredients: 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)

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food7	4	servings

INGREDIENTS

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)

INSTRUCTIONS

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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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