Mediterranean mullet

Preheat the oven to 160°C.

Reheat the linguine in lightly salted water for 75 seconds.

Place the rouget in a papillote and add half of the sauce.

Garnish with a mirepoix of zucchini, eggplant and shallot quarters.

Season with salt, pepper, thyme and sage. Close the papillot and bake for 15 minutes at 160°C.