Preheat the oven to 220 degrees C.
Peel and dice the peppers. Cut the courgettes and the aubergines into small pieces. Finely chop the spring onions.
Sweat the onions and the peppers in a hot pan with half of the olive oil, the thyme and a bay leaf. Season with salt and a few pinches of piment d'Espelette.
Add the aubergines and season again before adding a little water and covering with a lid. Then add the courgettes, check the seasoning and then set aside in the warm pan.
Use a fish bone remover to remove the bones from the red mullet fillets. Season the fillets with sea salt and piment d'Espelette. Spread them out on a baking tray, drizzle a dash of olive oil over them and cook in the oven for 4 minutes at 220 degrees C.
Arrange the provencal vegetables and the red mullet on the plate and serve immediately.
«Be careful not to overcook the red mullet fillets - they are relatively thin so do not need much time in the oven!»