Wash the vegetables.
Peel the tomatoes, the onions, the peppers and the aubergine.
Dice the courgettes, the aubergine and the peppers.
Quarter the tomatoes, remove the seeds and cube the flesh in to small cubes.
Slice the onions in to thin strips.
Cut the preserved limes in to 4 pieces, remove the pulp in the centre and then finely dice the peel.
Use a fish bone remover to remove the bones from the red mullet fillets.
Preheat the oven to 210'C.
Heat a wok, add a dash of olive oil and sweat the onion, the pepper and the lime. Cook for 3 to 5 minutes and add the tomatoes.
Cook for 2 minutes then add the aubergines, a pinch of salt and 100ml of water.
Cover and cook for 6 to 10 minutes over a high heat.
Drizzle some olive oil on to a baking sheet, add a pinch of salt and some piment d'Espelette.
Place the red mullet fillets on the baking sheet, skin side up.
Season the skin with salt and thyme.
Bake at 210'C for 5 to 6 min.
Remove the wok lid and add the courgettes. Mix together and cook for 5 more minutes.
Place some vegetables on a dinner plate and then place a red mullet fillet on the top.
Decorate with a dash of crema di balsamico and serve immediately.
«Other types of fish can be used in this dish - snapper, sea bream and more!»