Use a fish-bone remover to remove the bones from the red mullet fillets.
Preheat the oven to 220 C.
Grease a baking tray with olive oil and sprinkle with a pinch of salt and a pinch of Piment d'Espelette.
Place the fillets of fish on the baking tray, skin side up.
Scatter some thyme over the top and re-season.
Peel the spring onions and cut into four. Keep the green stems and finely slice.
Slice the courgettes into rounds.
Peel the peppers and cut into fine slices.
Squeeze the juice from the lemon.
Cut the artichokes into four and roll them in the lemon, to prevent them from turning black.
Heat a wok and add some olive oil.
Sweat the spring onions and the artichokes in the wok and then season. Half-fill the wok with water, cover with a lid and leave to cook for 5 minutes.
Add the peppers, courgettes and honey.
Check the seasoning and cook for a further 3 minutes.
Remove the wok from the heat and put aside with the lid still on.
Add the chopped chives to the vegetables just before serving.
Place the mullet fillets in the oven and cook at 220 C for 4 to 5 minutes.
Dress and serve, sprinkling with a little fleur de sel.
«This dish can be made with other types of fish.»