For 6 people
For 6 people
Preheat the 240°C oven, then wash the mini asparagus, green beans, cut the ends. Then cut the onion into small pieces.
Wash and cut the pepper, then remove the basil leaves and set aside.
Coat the red mullet fillets with 3 tablespoons of light cream. Salt, pepper and sprinkle with paprika.
Place the red mullet fillets on a buttered plate, then bake for 5 minutes.
Heat the olive oil, then pour all the vegetables and basil leaves for 5 minutes, salt and pepper.
At the end of cooking, add two tablespoons of light cream and mix.
Divide everything into plates.
Serve.
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