Sauté of Red Mullet with Pepper and Vinegar Sauce

• 4 x 175 g/6 oz red mullet
• 1 small red pepper

Scale and fillet the mullet, and remove the line of small bones that runs down the middle of the fillets using a pair of pliers.

Remove the seeds from the peppers and cut them into 3 mm/⅛ inch dice. Peel the carrot and dice the same size as the peppers. Dice the courgettes to a similar size but do not peel.

Heat half the oil in a frying pan, then add about 25 g/