Red mullet alla primavera

• Linguine (A19) – 150 g (3 nests)
• Primavera sauce (H23) – 120 g
• Red mullet fillet +/- 200 g
• Strips of red, green and yellow peppers – 90 g
• Zucchini – 50 g
• Red onion – 15 g
• Olive oil – 1 tbsp
• Thyme – 1 small branch
• Finely chopped garlic – ½ clove
• Sniff of Espelette chili
• Salt and pepper

1. Stir-fry the vegetables (peppers, zucchini, red onion, thyme and garlic) in a hot pan with a drizzle of olive oil and season.
2. Once the vegetables are cooked (they should be slightly crunchy), pour in the primavera sauce and mix everything well. Adjust seasoning if necessary.
3. 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.
4. 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.

Tip
To prepare a takeaway meal, you don’t have to reheat the pasta. Just let the pasta thaw to easily dress all ingredients in cold line so that your tray looks appetizing. Adapt the cooking time of the red mullet fillet so that it is not too dry after reheating by the customer.