Red mullet fillets with zucchini and tomato salsa

Ingredients for 2 servings:

• 300 g red mullet fillet(s)
• 50 ml olive oil
• 1 small onion(s), red, cut into fine strips
• 1 clove(s) garlic, finely chopped
• 3 large tomatoes, peeled, pitted and chopped
• 2 tbsp, heaped basil, fresh and finely chopped
• 1 tsp sugar
• 1 tbsp sherry vinegar
• salt and pepper
• 1 m.-large zucchini, sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Tuscany Triglia fillet

Heat the olive oil and sauté the onion and garlic until soft, stirring occasionally. Add the tomatoes, stir in the sugar and vinegar, and simmer for 10 minutes. Season with salt and pepper, stir in the basil, and set aside. Season the zucchini slices with salt and pepper and fry in the oil. Lightly salt and pepper the fish fillets and fry in a little oil, first on the skin side for 2 minutes, then on the other side for another 1 minute. Arrange the zucchini slices on two plates, cover the center with the tomato salsa, and place the fish fillets on top. Drizzle with a drizzle of the first pressing olive oil.