Fillet of red mullet with olives

07421 MULLET FILLETS with OLIVES, peppers and COURGETTES INGREDIENTS 4 PEOPLE 500 g of red mullet fillets, 1, 5 dl extra virgin olive oil, 3 tomatoes, 1 red pepper and one yellow, 1 courgette, 50 g green olives, 1 onion, basil leaves, salt and pepper.

PROCEEDINGS Boiled the tomatoes and remove the seeds.

Wash the zucchini and peppers, discarding the seeds.

Peel the onion.

Cut all vegetables into cubes small.

Saute the onion in a little olive oil without colour, add the peppers, courgettes and continue cooking.

Add the olives and diced tomato.

Add salt and pepper and keep warm.

In a pan greased with oil, then FRY the fish fillets for three minutes before on the skin side, then on the other side.

Put on the vegetable brunoise and cutlery over mullet fillets with skin on top.

Garnish with a few leaves of Basil.