An ideal, eye catching Provencal flavoured dish that makes an inviting starter.

4 x Red Mullet Fillets

2 x Chopped red peppers

200g Mayonnaise

1 x Yellow pepper

1 x Courgette (finely chopped)

1 x Aubergine (finely chopped)

1 x Large Plum tomato

(Skinned, deseeded and finely chopped)

Chopped basil

Olive oil

Saffron threads

Over the skin of the Red Mullet Fillets drizzle the olive oil and rub in the Saffron threads

Sauté the 2 chopped red peppers until soft. Take half the red peppers and blend until creamy then stir in the mayonnaise.

Heat 4 tablespoons of oil in a frying pan. Sauté the yellow peppers for 5 minutes then add the courgette and the aubergine, cooking until tender.

Add the plum tomato to the ratatouille with the remaining red pepper and the chopped basil.

Using a frying pan heat 2 tablespoons of oil then add the fillets skin-side down, cook for 3 minutes until crispy, remove pan from heat and let it stand for 5 minutes. The heat will be sufficient to complete the cooking. Divide the ratatouille between 4 plates, top with the fillets and drizzle the plates with the red pepper mayonnaise.

Serves 4