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.
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|Serving Size: 1 Serving (624g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 12 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 24.2mg||1 %|
|Potassium 1336.6mg||35 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 23.2g|
|Protein 6.2g||9 %|
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Calories per serving: 146
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