Strips of red, green, and yellow bell pepper – 90 g
Zucchini – 50 g
Red onion – 15 g
Olive oil – 1 tbsp
Thyme – 1 sprig
Finely chopped garlic – 1/2 clove
Pinch of Piment d’Espelette
Salt and pepper
Preparation
Stir-fry the vegetables (peppers, zucchini, red onion, thyme and garlic) in a hot pan with a drizzle of olive oil and season. Once the vegetables are cooked (they should be slightly crunchy), pour in the primavera sauce and mix everything well. Adjust seasoning if necessary.
Place baking paper on a baking sheet. Lightly oil this paper and season it with coarse salt and a pinch of Espelette chili. Place the red mullet fillets (flesh side) on the seasoning and bake for 2 to 3 minutes at 240° C in the oven.
Reheat the pasta in lightly salted boiling water for 75 seconds and drain. Add the heated pasta to the hot sauce to cover them slightly with sauce. Dress the pasta nicely on hot plates, arrange the red mullet fillet halfway over the pasta and dress the sauce and the remaining vegetables. Garnish with a few thyme leaves.
