4 medium-sized red mullet, gutted and cleaned

1 bunch of parsley

1 dl olive oil - (1/3 cup)

Ratatouille: 1 cup diced zucchini, 1 cup diced onion, 2 diced cloves of garlic, 1 cup diced green pepper, 1 cup diced red pepper, olive oil and salt.

Rose petals to garnish the platter.

Ratatouille: Heat the oil in a medium saucepan. Add vegetables and fry on a gentle heat, for 10 minutes, stirring frequently, until slightly softened.

Grease a non-stick frying pan with olive oil and heat it. Put the fish in skin side down, and cook for 2 minutes only.

ASSEMBLY: Place the red mullet in the centre of each plate. Using a small spoon cover red mullet with ratatouille.

Garnish with rose petals.