For the olive crumble:
Combine the olives, butter, parmesan and flour. Bake in a 180°C oven for 15 minutes.
For the ratatouille coulis:
Chop all the vegetables.
Lightly sauté the shallots, then add the courgettes, aubergines, red peppers and red onion.
Add the tomatoes, olive oil, white wine, garlic and bouquet garni.
Let simmer. When done, remove the bouquet garni and allow the mixture to cool.
Blend the vegetable mixture until smooth.
For the red mullet:
Dress the fish, then bake at a low temperature (80°C) until done.
For the baby vegetables:
Trim the carrot tops, then roast the carrots in the oven with the lemon juice, honey and Espelette pepper.
Cut the mini aubergines and courgettes in half lengthwise, score the flesh side with a knife, and then pan-sear the vegetables until golden.
Blanch the radishes and then sauté them.
Pass a kitchen blowtorch over the fish immediately before serving.