Serve the fish with ratatouille or eggplant caviar.

1. Using tweezers, remove all bones from the red mullet fillets.
2. Cut the eggplant into "scales" 1 mm thick.
3. Season the fillets with chopped basil, salt and pepper.
4. Cover the fillets with eggplant scales, overlapping them slightly.

Sauce

1. Chop the basil and place in a bowl.
2. Add the fish stock; season with salt, pepper and chili; finish with a squeeze of lime juice.
3. Emulsify with olive oil.

Finishing

1. Cook the red mullet fillets, scales side down, in clarified butter.
2. Serve with the basil sauce.