Red Mullet With A Ratatouille Sauce

The Spirit is compared to the wind, and, like the wind, He cannot be seen by our bodily eyes. But just as we know there is a wind by the effect it produces on waves, and trees, and smoke, so we may know the Spirit is in a man by the effects He produces in the man’s conduct. It is nonsense to suppose that we have the Spirit, if we do not also “walk in the Spirit.” (Gal. 5:25). We may depend on it as a positive certainty, that where there is no holy living, there is no Holy Ghost.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food7	4	Servings

INGREDIENTS

2		Or 1 large red mullet
1		Clove garlic
6		Ripe tomatoes
4		Sprigs basil
100		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.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 426 Calories From Fat: 206 Total Fat: 23.4g Cholesterol: 59.1mg Sodium: 200.4mg Potassium: 1443mg Carbohydrates: 52.3g Fiber: 6.8g Sugar: 6.3g Protein: 9.7g