Red mullet en papillote with ratatouille

1. Wash the vegetables. Cut the zucchinis, eggplants and tomatoes into cubes. Remove the seeds and chop the bell peppers. Peel and chop the onions. Squeeze the lemon.

2. Heat 3 tablespoons of oil in a pot and fry the bell peppers,  eggplants and onion for 5 minutes over low heat while stirring. Add the zucchinis, then cook for 10 minutes and incorporate the tomatoes. Season with salt and pepper. Cover and simmer for 30 minutes over low heat while stirring regularly.

3. Preheat the oven at 210°C (th. 7). For each parcel, place a parchment paper sheet on a shallow dish. Divide the ratatouille and place 2 red mullet on top. Drizzle with olive oil and lemon juice, season with salt, pepper and sprinkle with thyme.

4. Seal the papillotes well. Bake for 10 minutes. Serve.

Photo credit: Sucré Salé