Meagre in Provençal sauce of mus

For 4 servings

4 slices of CORVINA REX of 200 g approx. each

1 zucchini cut into spaghetti

25 g of butter

50 g breadcrumbs, fresh

1/2 lemon

Olive oil

Black pepper

Salt

For the sauce

500 g of mussels

20 ml of white wine

1 small shallot finely chopped

1/2 clove of garlic, crushed

4 large tomatoes diced

30 g of butter

20g mixed herbs, chopped dill, chervil and chives

1/4 lemon

Olive oil

Estimated time: 40 min

Wash and clean the mussels and reserve well drained.

Place a large, heavy-based skillet in the kitchen and let it get very hot. Add the mussels, then the wine and quickly close the lid.

Let them open, remove and save the strained broth to avoid impurities.

Sauté the shallot and garlic in a little olive oil and add the diced tomato. Cook until thickened.

Add the mussels (saving some for decoration), butter, chopped herbs, a dash of lemon, and enough mussel broth for a consistent sauce. Set aside until ready to serve.

Cut the zucchini into thin strips, season with salt and pepper, a dash of lemon and a little olive oil.

In a baking dish, place the Provençal mussel sauce, add the zucchini spaghetti and top with the fish and mussels.

Cover and put in the oven, cook for 6/8 minutes depending on the thickness of the fish.

Serve freshly made accompanied by the mussels that we keep.