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Fillet of Red Mullet in Vinaigrette Sauce

ingredients

serves 10
20 x 75 g fillets of red mullet
vinaigrette sauce
75 g tomato concassee
chopped basil leaves
lime and basil leaves to garnish

method

Shallow fry 20 x 75 g fillets of red mullet without colouring, then marinate for 1 hour in vinaigrette sauce to which 75 g tomato concassee and some chopped basil leaves have been added. Serve the fish fillets coated with the vinaigrette and garnish with segments of lime and basil leaves.

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