Red Mullet

For 4 people. Preparation time: 20 min. Cooking time: 45 min.


  • 2 filets of red mullet
  • 1 large cucumber
  • 1 aubergine — chopped and roasted
  • 2 tomatoes
  • 1 chilli
  • 1 leek
  • 1 shallot
  • Garlic
  • Rosemary


  1. Preheat the oven to 180C
  2. Chop the aubergine into chunks place into an oven proof dish add some olive oil and some rosemary and put in the oven until soft —then puree in a food processor (don't make it too sloppy) — you may need to add a little oil
  3. Plunge the tomatoes into some boiling water for 1-2 mins and peel and chop them
  4. Add the tomatoes to the aubergine and mix with a fork
  5. Finely chop the shallot, garlic and chilli and leave to one side and gently sweat —add to the tomato and aubergine mixture —keep this warm
  6. Peel and cut the cucumber into 4 and put into a pan of boiling water for 30 seconds remove and leave to one side — when cool slice into two — length ways —remove the fleshy part and mix in with the stuffing
  7. Season and cook the fillets of fish
  8. Whilst the fish is cooking stuff the cucumbers with the aubergine mixture and place them on a serving dish —when the fish is cooked place the fillets on top of the cucumber