Panache-de-Rougets-et-rose-wine-les-cannissesPANACHÉ OF MULLET AND VEGETABLES

Alliance food - wine:

The rosé wine  "LES CANNISSES"  AOP Bandol goes well with Panaché of Mullet fish and fresh cooked vegetables.

Preparation of main dish - 10 minutes. Cooking - 1 hour. For two (2) servings: 4 red mullet fillets * 3 tomatoes * 1 aubergine * 1 onion * 2 cloves of garlic * 1 shallot * 5 tablespoons  of olive oil * 2 tablespoons of lemon juice * Provencal herbs * black olives * semolina * salt * pepper.

Preparation of marinade - 4 tablespoons of olive oil * 1 tablespoon of lemon juice * Provencal herbs * salt * pepper.

Mix olive oil, lemon juice and herbs in a bowl and marinate fillets of red mullet about 30min.

Preparation of the first layer of vegetables - Wash, peel and chop the eggplant into cubes. Wash 2 tomatoes, peel an onion.  Cut both the tomato and onion into small cubes. Chop and dice the garlic.

Cook eggplant in a skillet over high heat. Once the vegetables are browned on one side, turn them over and continue to cook under a lid on low heat.

In another frying pan, heat some olive oil, add the shallots.  Mix in the tomato cubes 2 minutes later and let the vagetables simmer for about 2 minutes.

Blend the two preparations of vegetables together while adding garlic, salt and pepper.

For the second layer of vegetables, dice and blend tomato, shallot and black olives into small cubes.

Preheat oven to 210 ° C. Place the first layer of vegetables and mullet fish fillets in a baking dish, cover with tomato cubes, shallots and olives and slide into the oven. Cook for approximately 20 minutes. Serve hot with couscous and lemon.